Tomato chutney in Bengali style is a flavorful chutney which is the specialty of an eastern state of India - West Bengal. This tomato chutney is also known as Tok-Jhal-Misti Chutney and very famous as a side dish in most of the Bengali families.
Traditionally its served with Khichuri during Saraswati puja, Durga puja or any other Bengali festivals, however you can also serve it with normal meal, as a side dish. It is very easy to make and gets ready in 15-20 minutes. Some people also add raisins or jaggery to this chutney, I have added very little sugar and 2-3 dates to it. You can increase or decrease the quantity of these ingredients depending upon your taste.
- Tomatoes - 4-5 medium sized (roughly chopped)
- A pinch of salt
- Mustard seeds - 1/2 tsp
- Dry red chilli - 1-2
- Seedless Dates - 2-3 chopped (you can add more dates also, if you like)
- Mustard oil - 1 tsp
- Sugar - 2 tsp
- Turmeric powder - 1/4 tea spoon
- Red chilli powder - 1/2 tea spoon
Process:
1. Heat mustard oil in a pan and add mustard seeds and red chilli, saute for a few seconds till they become fragrant.
2. Add chopped tomatoes, salt, turmeric powder and red chilli powder to the pan. Mix well and cover the pan, let it cook for 4-5 minutes till tomatoes become soft.
3. Add the chopped dates and sugar, mix very well and allow it to cook for another 5 minutes. And your Tok-Jhal-Misti chutney is ready.
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