Seasoning to Cook Bengali style tomato chutney Appetizing

Bengali style tomato chutney. Bengali-style tomato chutney is a sweet and spicy condiment that is prepared in that region. The Bengali-style tomato chutney is a simple and quick recipe and can be made in a jiffy in case of uninformed guests. It can make as a good starter with papads.

Bengali Tomato Khejur Chutney Recipe with step by step photos. A delicious, sweet and spiced tomato chutney made with dates and with the I have had Bengali tomato khejur chutney before in a thali meal served during a Bengali pooja feast, so it was easy for me to know its taste and flavor. Tomato chutney in Bengali style is a flavorful, sweet tomato chutney which is the specialty of an eastern state of India- West Bengal. Food preparation Bengali style tomato chutney is an enjoyable point, additionally it ends up being a lot more special value if you prepare it on your own. By utilizing the following 6 active ingredients, you can begin cooking 2 actions. observe the adhering to section for you to begin cooking quickly.

Composition for Bengali style tomato chutney

  1. Need 2 cups – chopped tomatoes.
  2. Give 1 tsp. – Mustard, cumin, Fenugreek fennel, nigela seeds(kalonji).
  3. Prepare 1 tbsp. Mustard oil.
  4. It’s to taste of Salt.
  5. Prepare 3-4 tbsp. Sugar.
  6. You need 1/2 tsp. of Red chilli powder.

When I was a kid, we had a lot of Bengali neighbors and my best friend – Manali was also Bengali. Her father was my father's colleague in BRO and they got posted to. This chutney, redolent with the scent of spices is laden with fresh tomatoes, succulent dates, plum raisins, jaggery or brown sugar and roasted ground cumin. Eaten as the final transition between savory and dessert, it's a hot-spicy-sweet palate cleanser that as far as culinary transitions go, is top-notch.

Bengali style tomato chutney start cooking

  1. Take a pan heat up some oil add all the 5 seeds when it starts to crackle add tomatoes sugar, Salt, Red chilli powder mix well and cook for about 1min. Or until tomatoes become little soft..
  2. Chutney should not be so pulpy we should keep texture of tomatoes and serve with parathe..

This chutney contains ripe red Tomatoes, Mango Leather Bar(aamsotto), Dates & Sultana(Golden Raisins). "Panch Foron" is used for seasoning. The color of the chutney should be dark bloody red. Bengali chutney is totally different from others' chutney is taste. How to Make Bengali style Tomato Raisins Chutney. Do not add water when cooking.

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