Tomato Chutney (Sweet Bengal)

23 Sep

Tomatoes make great chutney and I put up plenty of it in the late summer and early autumn months to prepare for a winter without tomatoes. This is the quickest and easiest chutney preserve I make. Sweet Benagli is also my favourite it goes with anything and it is perfect for those who like a sweet chutney that still has a little kick. It can be eaten immediately as there are no strong acids that need to mellow and it will store for several months, but once opened it is best keep in the fridge and used within a couple of weeks.

Prep & Cook 35 minutes  Makes 1 quart / 1 pint  Stores 6 months

  • 750g tomatoes
  • 1 tsp whole Panch Poran
  • 3-4cm cube of fresh ginger
  • 3 tbsp vegetable oil
  • 4 whole hot dried chillis
  • 2-4 fresh green hot chillis, sliced
  • 8 cloves garlic
  • 1tsp salt
  • 100g sugar

Shred the ginger, peel and chop or crush the garlic. Peel and chop the tomatoes. Heat the oil in a heavy bottomed pan and add the panch poran (Bengali five spice) let the spices sizzle for a few seconds and when they start to pop add the dried chilli then the garlic and ginger, fry for a minute or two and give the pan a good shake. Add the tomatoes, green chilli, salt and sugar stir well and simmer until the chutney thickens. After about minutes 20 minutes the consistency starts to change and the chutney will get thicker and look glossy. Pour into a hot sterilised jar and seal immediately.

Cook’s Tip I make this chutney all year round, as needed. If I run out and tomatoes are not in season I use my stock of frozen or bottled tomatoes or commercial tinned tomatoes and still got a great result.

Recipe Source This recipe originally came from Madhur Jaffrey’s book, A Taste of India, I have made minor changes to the recipe by adding a little more chilli,  spices, leaving out the dried mango/apricots and using a little less sugar. The resulting chutney is still sweet and only slightly hot.


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