Friday, March 16, 2018

Tomato Chutney

Sweet and savory tangy and spicy - this tomato chutney comes from the Bengali kitchen. A perfect condiment to make when tomatoes are in abundance.
I like to use cranberries instead of raisins as I love their tanginess and beautiful hue. Feel free to use anything you like. To make the chutney spicy you can use dry red chili flakes instead of green chilies, gives a lovely smoky flavor.
Tomato chutney is almost always served with the main meal lunch or dinner. But it tastes just as awesome with papad in the beginning, or as a dip or spread on toast.

2 Tomatoes, chopped
1 tbsp raisins, soaked in warm water 
A small piece of ginger
2 green chilies, chopped
1 tsp oil
¼ tsp panch phoron
Salt to taste
1 tbsp sugar
  1. Heat oil in a pan and add panch phoron seeds. Let then crackle for a few seconds before adding tomatoes.
  2. Add all other ingredients except sugar and cook over medium heat. Stir for 2-3 minutes till tomatoes cook a bit and become soft and pulpy. If the concoction becomes too thick, add a small amount of water.
  3. Now add sugar and continue to cook for another 5-7 minutes till thick and shiny. 
  4. Taste the salt and sugar and adjust them both as per your taste buds. 
  5. Enjoy.

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