Tomato Khejur Chutney

Bengali Style Tomato Khejur Chutney is a sweet and savory chutney full of flavors. No Bengali feast is complete without this simple chutney. it's very easy to make and gets ready in just 20 minutes. This chutney is a popular side dish which is also an integral part of Durga Puja Bhog along with the special khichuri and other divine dishes.

Ingredients:

• Mustard oil - 1 tsp 
• Tomatoes - 2-3 finely chopped
• Cherry tomatoes - 8-10 (optional)
• Dates - 8-10 (pitted and chopped)
• Panchforon  - 1 tsp
• Dry Red chili - 2
• Bhaja moshla - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Jaggery powder - 2 tsp

Process:

1. Heat mustard oil and add dry red chili along with panchforon, when they start sputtering, add chopped tomatoes and dates. Add salt and turmeric and sauté on low heat till the tomatoes reduces. 

2. Add jaggery powder and raisins and cook for 4-5 minutes or till the chutney comes to a boil. 

3. Adjust the sweetness and finally sprinkle the bhaja moshla and get the chutney off the heat. 

4. Cool to room temperature before serving. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Tomato Chutney with Rava uttapam

This Rava uttapam recipe is from my bestie Harshali. I had these yummy breakfast at her place once and became a fan of this platter. Tried following her recipe. 

Ingredients for  Tomato Chutney

👉Cheery tomatoes

👉Garlic cloves

👉Dry tamarind

👉Kashmiri dry red chilli 

👉Salt

👉Coconut slices

In a pan, add oil, garlic cloves, Kashmiri dry red chilli , salt as per taste and cherry tomatoes. Sauté for few minutes. Now add dry tamarind (socked in water for 10 minutes) and coconut slices. Cook in low flame for 3- 4 minutes. Tomato chutney is ready. 

Ingredients for tempering the chutney
👉Oil - 1 tsp
👉Hing - 1/2 spoon
👉Dry red chillies - 1
👉Cumin and Mustard seeds - 1/2 spoon
👉Curry leaves - 5-6

Heat oil to a pan, once warm add hing, cumin and mustard seeds; once they crackle add red chillies and curry leaves. Serve tomato chutney in a bowl and top with this tempering while serving.

Ingredients for Uttapam

👉Rava / Suji - 2 cups

👉Salt as per taste

👉Yogurt - one cup

👉Water - as required

👉Chopped onions (optional)

1. In a mixing bowl, add all the ingredients and mix properly. Let it rest for 20 minutes. 

2. Grease tawa with oil and pour the uttapam batter. Fry both the sides until little crispy. 

Serve hot with Tomato chutney. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

TOK JHAL MISTI TOMATO CHUTNEY

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. 

Ingredients:

1. Tomatoes - 4-5 medium sized (roughly chopped)
2. A pinch of salt
3. Mustard seeds - 1/2 tsp
4. Dry red chilli - 1-2
5. Seedless Dates - 2-3 chopped (you can add more dates also, if you like)
6. Mustard oil - 1 tsp
7. Sugar - 2 tsp
8. Turmeric powder - 1/4 tea spoon
9. 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.