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Bengali tomato chutney recipe | tomato, khejur & aamshotto chutney | tomato khejur chutney |

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Tarla Dalal

 06 December, 2024

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बंगाली टमाटर चटनी रेसिपी - हिन्दी में पढ़ें (Bengali Tomato Chutney in Hindi)

Table of Content

About Bengali Tomato Chutney down arrow
Ingredients down arrow
Methods down arrow
Like Bengali Tomato Chutney down arrow
What is Bengali Tomato Chutney made of? down arrow
Panch phoren down arrow
What is mango pulp candy? down arrow
Making Bengali Tomato Chutney down arrow
Pro tips for tomato khejur chutney down arrow
Microwave tomato chutney down arrow
Nutrient values down arrow

Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with 30 amazing images.

Bengali tomato chutney is a popular condiment that originated in the Indian state of Bengal. Learn how to make tomato, khejur and aamshotto chutney.

Bengali tomato chutney, also known as "Bengali tamatar chutney," is a sweet and tangy condiment that's a delightful accompaniment to various Bengali dishes. It is made with ripe tomatoes, mango candy, sugar, panch phoron and a blend of spices, giving it a unique flavor profile.

Bengali tomato chutney is a popular side dish at Bengali weddings and religious festivals.

To keep Bengali tomato chutney fresh for up to 4 months, store it in an airtight container in the refrigerator.

To make Bengali tomato chutney heat 2 tbsp mustard oil in a broad pan. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds. Add ripe tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour. Add raisins, dates, mango candy, mix well and boil for 2 minutes. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve Bengali tomato chutney with khichuri.

Main ingredients of Bengali tomato chutney.
Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.

Pro tips for tomato, khejur and aamshotto chutney. 1. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes. 2. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney.

Enjoy Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with step by step photos.

Bengali Tomato Chutney recipe - How to make Bengali Tomato Chutney

Tags

Preparation Time

10 Mins

Cooking Time

15 Mins

Total Time

25 Mins

Makes

34 tablespoons

Ingredients

Method

For bengali tomato chutney
 

  1. To make bengali tomato chutney heat 2 tbsp mustard oil in a broad pan.
  2. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds.
  3. Add tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally.
  4. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally.
  5. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour.
  6. Add raisins, dates, mango candy, mix well and boil for 2 minutes.
  7. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve bengali tomato chutney with khichuri.

Bengali Tomato Chutney recipe with step by step photos

like Bengali Tomato Chutney

 

    1. like Bengali tomato chutney recipe | tomato, khejur & aamshotto chutney | tomato khejur chutney | then see our  different kinds of chutney recipes , Bengali veg recipes and some recipes we love.
what is Bengali Tomato Chutney made of?

 

    1. what is Bengali Tomato Chutney made of? See below image of list of ingredients for Bengali Tomato Chutney.
Panch phoren

 

    1. Panch phoron is made from 1 tbsp cumin seeds (jeera), 1 tbsp mustard seeds ( rai / sarson), 1 tbsp fenugreek (methi) seeds, 1 tbsp fennel seeds (saunf), 1 tbsp nigella seeds (kalonji).  To make panch phoron, combine all the ingredients in a bowl and mix well. See detailed step by step recipe of phoron phoron. If you want to try your hand at Bengali cooking, panch phoron is one of the first spice mixes you need to keep ready. Without panch phoron, Bengali cooking is just incomplete!
What is mango pulp candy?

 

    1. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango pulp candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
       
making Bengali Tomato Chutney

 

    1. To make Bengali tomato chutney recipe | tomato, khejur & aamshotto chutney | tomato khejur chutney | heat 2 tbsp mustard (rai / sarson) oil in a broad pan. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes.
    2. Add 2 dry pdry pandi chilli. Pandi chilies are a type of small, dried chili pepper that is popular in Bengali cuisine. They are known for their smoky flavor and medium heat level. Pandi chilies are often used in Bengali chutneys because they add a complex flavor that complements the other ingredients well.  
    3. Add 1 tsp  panch phoron. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.
    4. Sauté on medium heat for 5 seconds.
    5. Add 3 cups chopped tomatoes. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
    6. Add salt to taste. We added 1 tsp salt.
    7. Add 1/2 tsp turmeric (haldi).
    8. Mix well.
    9. Cover and cook for 5 minutes on medium heat, stirring occasionally. 
    10. After cooking.
    11. Add 1 tbsp tamarind pulp or a little citric acid or lemon juice. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Tamarind pulp helps to thicken the chutney and give it a smooth, creamy consistency. Citric acid adds a bright, sour flavor to the chutney that helps to balance out the sweetness of the tomatoes and other ingredients.
    12. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally
    13. Add 2 tbsp cashewnuts. Cashew nuts have a mild, nutty flavor that complements the sweetness and tartness of the tomatoes.
    14. Add 2 cups sugar. Sugar helps to balance out the tartness of the tomatoes and other ingredients in the chutney. It also adds a touch of sweetness and richness to the chutney. You can reduce the amount of sugar based on the sweetness you want in the chutney.
    15. Break big tomato lumps with a spatula while cooking.
    16. Cook for 5 minutes on medium heat till you get a nice deep red colour.
    17. Add 1/4 cup raisins. Raisins add a chewy texture to the chutney that contrasts nicely with the smooth texture of the tomatoes.
    18. Add 1/4 cup chopped dates. Dates are soft and chewy, which gives the chutney a nice texture. Dates are used in making Bengali tomato chutney because they add a unique flavor and sweetness to the chutney.
    19. Add 1/3 cup chopped mango candy. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
    20. Mix well.
    21. Boil for 2 minutes.
    22. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools.
    23. This should be the consistency of the Bengali chutney. It will thicken later on cooling.
    24. Enjoy Bengali tomato chutney | tomato, khejur & aamshotto chutney | tomato khejur chutney |  with some Bengali khichuri.
pro tips for tomato khejur chutney

 

    1. Heat 2 tbsp mustard (rai / sarson) oil in a broad pan. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes.
    2. Add 2 pandi chillies. Pandi chilies are a type of small, dried chili pepper that is popular in Bengali cuisine. They are known for their smoky flavor and medium heat level. Pandi chilies are often used in Bengali chutneys because they add a complex flavor that complements the other ingredients well.  
    3. Add 1 tsp  panch phoron. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.
    4. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
    5. Add 1 tbsp tamarind pulp or little citric acid or lemon juice. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Tamarind pulp helps to thicken the chutney and give it a smooth, creamy consistency. Citric acid adds a bright, sour flavor to the chutney that helps to balance out the sweetness of the tomatoes and other ingredients.
    6. Sugar helps to balance out the tartness of the tomatoes and other ingredients in the chutney. It also adds a touch of sweetness and richness to the chutney. You can reduce the amount of sugar based on the sweetness you want in the chutney.
    7. Add 1/3 cup chopped mango candy. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
    8. Bengali tomato chutney can be stored in the refrigerator for up to 30 days.
Microwave tomato chutney

 

    1. To make microwave Bengali tomato chutney you will need 2 cups tomato cubes, 1 tsp oil, 1/4 tsp panch phoron seeds, salt to taste, 1 tbsp raisins (kismis), 1/2 tsp finely chopped ginger (adrak), 1 tsp finely chopped green chillies and 1 tbsp sugar. This makes 12 tablespoons of chutney.
      1. Heat the oil in a deep microwave safe bowl and microwave on high for 1 minute.
      2. Add the panch phoran seeds, mix well and microwave on high for 1 minute.
      3. Add the tomatoes and salt and mix well. Cover it with a lid and microwave on high for 3 minutes.
      4. Add the raisins, ginger, green chillies and sugar, mix well and microwave on high for 10 minutes, while stirring twice in between after every 4 minutes.
      5. Cool and store refrigerated in an air-tight container. Use as required.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per tablespoon
Energy71 cal
Protein0.3 g
Carbohydrates14.9 g
Fiber0.3 g
Fat1.1 g
Cholesterol0 mg
Sodium2.1 mg

Click here to view Calories for Bengali Tomato Chutney

The Nutrient info is complete

Your Rating*

user
Gandhi Dhwani

March 13, 2025, midnight

I just loved this tomato chutney. It is so so delicious. It is tangy and sppicy and sweet! All in one.. The natural tangy tomatoes goes great with the sugar and chillies added in this chutney. I am sure all of you will love it, like i did!

5 
user
Archana M

March 13, 2025, midnight

Flavorful sweet and tangy bengali tomato chutney. The aroma of the paanch phoron used in this recipe is just amazing. Sweet raisins also gives a sweet touch to the dish.

5 
user
Foodie #603414

March 13, 2025, midnight

CB - Sweet chutney. Tastes best with bengali rice dishes

4 
user
Navneet goyal

March 13, 2025, midnight

5 
user

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