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This chutney has a tangy and spicy-sweet flavour. Aside from using whole spices in the chutney to flavour it, make sure you fry the chopped tomatoes over the stovetop and crush them over low flame to give the chutney its authentic flavour.
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A traditional Bengali meal is incomplete without tomato chutney. This is usually served at the end of the meal as it is believed to help digestion. This standalone dish can be served as a side dish to flatbreads and rice or even used as a condiment. It is a great spread and can easily substitute the store-bought tomato ketchup.
- Tomatoes, finely chopped (6)
- Sugar (2 tbsp)
- Salt (to taste)
- Mustard (sarson) oil (1 tbsp)
- Panch phoran (Bengali spice blend) (1 tsp)
- Bay leaf (tej patta) (1)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Heat oil in a kadhai over low flame and temper with the ingredients given under ‘for tempering’.
- Add in tomatoes, sugar, salt and mix well.
- Cover and cook them over low flame till the excess moisture is absorbed and the oil separates from the sides of the pan.
- The Bong-style tomato chutney is ready to be served