Tomato Chutney

Tomato Chutney

For Bengalis a meal is not complete without any kind of chutney. Be it Kuler chutney, aamer chutney, pineapple chutney and so on but we refuse to leave the table without it. 

Especially during Durga Poojo…toamtor chutney is an integral part of the bhog along with khichudi, labda and paayesh. All these items coming together on a shaal pata with intermingling flavours are the best part of standing in lines for about an hour or more.

There are many variations of the tomato chutney with each radhuni giving her own touch to it. The very basic is a paanch phoron flavored very watery chutney with chunks of tomatoes. I personally love the taste of saunf in the chutney and so I am a bit heavy handed in its use. Moreover I like it a bit caramelized and thick tasting a lot like tomato murabba.

Ingredients

500 gm tomatoes, preferably ripe red ones

2-3 cups of sugar

1 tsp salt

½ cup dates, chopped

½ cup kishmish or sultanas

For Paanch Phoron

Pinch of mustard seeds

Pinch of cumin seeds

Pinch of kalonji

Pinch of methi

1 tsp saunf

Chop the tomatoes into big chunks. 

Heat a teaspoon of oil. Add the paanch phoron. 

As the seeds crackle put in the chopped tomatoes. Stir for a few seconds. Then add the sugar and salt. Add the dates and kishmish. Put the flame on very low, cover and let it simmer on its own. 

The best thing about this chutney is that you have to do absolutely nothing except check the seasoning. As the chutney thickens put the flame on high and stir briskly so that the sugar gets a caramelized flavour.