Bengali tomato sweet chutney

SWEET TOMATO CHUTNEY / AAM PAPAD CHUTNEY / TOMATO KHEJUR  AAMSHOTTOR  SWEET CHUTNEY / BENGALI SWEET CHUTNEY

BY KUSUM UMASHANKAR

Sweet Tomato Chutney is very renowned in Bengali cuisine. It is known for its succulent taste and simplicity. It is normally served between Main Course and Dessert. In any Bong celebration, people consider it incomplete without Chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy chutney in their Thali meals. Sweet-tangy chutneys are mostly prepared with Tomatoes, raw Mangoes, Pineapples, Papayas, Jujube fruit and many more.

Mishti Tomato Chutney is a pure Bengali delicacy. It is a delectably sweet, tangy and spicy Chutney recipe where chopped Tomatoes are cooked with Sugar/ Jaggery, some Cashews and Raisins in ground Panch phoran masala. It is a very quick and easy recipe. From Saraswati Puja to Kali Puja, this delicious chutney is served in every pandal with Bhog er Prasad. Extremely popular on biyebari (wedding feast) menus, as well as in pujo bhog(offerings) where it is served alongside khichuri, the syrupy tomato-khejur’er chutney is slurped up with crunchy fried papad. Served right after the fish or meat courses, and just before dessert, chutneys ease you from one to the other.

 Flavorful sweet and tangy bengali tomato chutney. The aroma of the paanch phoron used in this recipe is just amazing.

Ingredients

• Oil – 1 tbsp
• Panch foron masala – 11/2 tsp [ methi + jeera + kalonji + mustard seeds + fennel seeds ]
• Tomato chopped – 1/2 kg red , juicy and ripen
• Chilli pwdr – ¼ tsp
• Sugar – 100 grms or as per taste
• Tamarind juice – 1 tbsp or 1 tsp vinegar / lemon juice [optional ]
• Raisins / kismis – 1/4 cup[ fist ful ]
• Cashew – 10 or 12 nos
• Dates – 10 or 12 nos deseeded and chopped
• Aam papad / mango leather – 80 grms chopped
• Dry roasted coriander + jeera pwdr– 1 tsp
• Whole red chilli – 2
• bay leaf 1 or 2
• Salt

PREPARATION

Remove the seeds of dates and chop it .

Split the cashews into 2 .

Chop the aam papad .

METHOD [ whole cooking process should be done on medium to low flame ]

Heat oil in a pan , add the paanch foron masala + bay leaf + red chilli and fry till aromatic  .[don’t burn ]

Add chopped tomatoes + salt , mix well ,cover and cook for 8 to 10 mins on low flame .

Stir in between .

cook till the tomatoes turn soft and mushy on low flame .

Add sugar + dates + aam papad + raisins + cashew + tamarind pulp.

Stir, cover and cook for 5 minutes .

Towards the end add the roasted dhania jeera pwdr + red chilli pwdr and mix well .

 Remember to remove it from the heat while it is still thin as it will thicken once cooled. If you are storing it for long-time use, allow it to cool completely before you pour it into an airtight container and put it in the fridge, where it will last for up to 1 month.

Serve it as a side dish for khichdi .

bengalis eat it at the end of their meal or as a dip with fried papad .

Served right after the fish or meat courses, and just before dessert.

NOTES

1. The quantity of sugar has to be more .
2. Tamarind pulp is optional .Avoid it if the tomatoes are tangy
3. This recipe can be tried with raw mangoes / raw papaya /pineapple .
4. Bengalis have it in dessert.
5. Adjust ingredients as per taste .
6. You can add 1/8 tsp turmeric also .

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