Bengali Tomato Chutney and Borrowed Time

Bengali Tomato Chutney  Today’s crazy week tapered off into a very nice and interesting program at Mamaroneck Public Library. Lots of good questions and always great to come back without books. On the recipe front today’s installment, video and all is Bengali Tomato Chutney.

The Story of 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.

Bengali Tomato ChutneyWell, I need to be up early tomorrow morning as the daughter is doing one of her community service assignments for the Girls Scouts, but she need to be fed and lord knows if I do not clock in the requisite eight hours of shut eye on the weekend nights, I shall very much be a pumpkin.

Well, with these video posts, the good news is that I can save myself the trouble of writing too much of the process as you can actually see the how to in the recipe. I would love to be able to do this for more and more of my posts and so I have a training team at home who are practicing hard with shaky little hands on how to record my cooking in 5 minutes bites so that you can see what is going on.

This chutney is somewhat sweet and savory, so it is a toned down version of a traditional Bengali chutney, and so it works quite well as a chunky spicy condiment, give it a try and tell me what you think and if you like the video by all means take a minute to subscribe.

If you liked this tomato chutney, here is a savory version and then another one featuring apples.

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Sweet and Spicy Bengali Tomato Chutney

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Makes about 1 cup of chutney

A sweet and savory Bengali tomato chutney, a perfect way to use up to late fall tomatoes.

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)

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 and the water.
  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.
https://spicechronicles.com/bengali-tomato-chutney-and-borrowed-time/

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