Bengali Tomato Chutney

Bengali Tomato Chutney 

The tomato chutney is almost a natural on Bengali tables, right alongside pineapple and other dried fruit chutneys, however, the tomato is a late comer to the Bengali table and possibly found it’s way with the chili and other adapted items and techniques such as making the Indian cheese called channa, a cornerstone ingredient in Bengali dessert making.

Ingredients

1 tablespoon mustard oil

1.5 teaspoon panchphoron (Bengali Five Spice Blend)

11/2 tablespoons finely minced ginger

3 to 4 medium tomatoes, diced

1 teaspoon salt

1/2 cup sugar

1/4 cup water (optional)

1 tablespoon crushed red pepper flakes (more or less to taste)

1 tsp white vinegar 

Instructions

1. Heat the oil until almost smoking and add in the panch-phoron and when the seeds begin to crackle add in the ginger and saute lightly.
2. Cook the ginger for about a minute.
3. Add in the tomatoes and stir lightly until soft and pulpy and add in the salt, sugar, vinegar and the water if required.
4. Simmer for about 8 to 10 minutes until the sauce thickens considerably.
5. Stir in the crushed red pepper flakes and let the mixture cool before using.

Tip: You can store this chutney for 2-3 weeks.