Bengali chutneys are usually sweet in taste and this one is no different. This is the bridge between the main course and dessert in any Bengali festivity. While it tastes yummy when served hot, I love to eat it once it has chilled in fridge for a day. The sugar syrup thicken the chutney and the taste enhances.
The recipe is super simple and takes less than 30 minutes to prepare. Let me know on comments below if you try this.
- 4 medium tomatoes
- 1 cup sugar
- 1 tbsp salt
- 1tsp turmeric powder
- 1 tbsp red chilli powder or 1 dried red chilli
- 1 tsp kalonji/Kalo jeera/Nigella seeds
- Pitted dates, cuts into slices
- Handful of cashew & raisins
- 1 tbsp lemon juice
- Cut the tomatoes into cubes. Remove the seeds from the dates and cut them into slices. break the whole cashews in half.
- Heat oil in a pan. Once the oil has heated, add kalonji into it. Let it crackle.
- Then add the tomatoes, turmeric powder and salt. Combine them well and put a lid. Let them cook in medium heat.
- The tomatoes will cook in it’s own juice so no need to add water. It takes around 10-15 minutes to cook. You will know it’s cooked when the tomatoes turn mushy.
- Add sugar, red chilli powder, mix them well and let the sugar melt completely.
- Once the sugar is completely melted the chutney will turn nice and deep red.
- Add the lemon juice, mix it well.
- Add the dry fruits and mix them well so that they absorbs some of the juice from the chutney.
- If you plan to eat it next day, leave it a bit runny as it will thickens in fridge.