• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Condiments / Tomato Chutney

Tomato Chutney

25/04/2022 by Sujata Roy 7 Comments

Jump to Recipe Jump to Video Print Recipe
wp 1650801177002

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

You may like some more chutney recipes on this blog. Click on the link below for recipe.

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

wp 1650801058454

Ingredients used to make this chutney.

wp 1650801038484

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

wp 1650801233038

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe video of tomato chutney

https://youtu.be/BMoVqc7H2twhttps://youtu.be/BMoVqc7H2tw

wp 1650801219575

Recipe

Tomato – 4 medium

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 2 cup

wp 1650801193972

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.

wp 1650801091904

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

wp 1650801073200

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

wp 1650801114160

5. Heat oil in a pan. Add mustard seeds and dry red chilli.

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

wp 1650801132533

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

wp 1650801147939
wp 1650801162133

8. And its ready. Transfer the chutney in a bowl to serve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

wp 1678709025676

Tomato Chutney

50be8073bc1488633a12eaa026f6ddfd?s=30&d=mm&r=gSujata Roy
Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course condiments
Cuisine Indian
Servings 3 People

Equipment

  • 1 Bowl
  • 1 Sauce pan
  • 1 Knife 
  • 1 Wok or Pan

Ingredients
  

  • 4 Medium  Tomato 
  • 1/2 Inch  Ginger  Grated 
  • 1/4 tsp  Mustard seeds
  • 1 Dry red chilli
  • 2 tsp  Raisins 
  • 1/4 tsp  Salt 
  • 3 tbsp  Sugar 
  • 2 tsp  Oil 
  • 2 Cup  Water 

Instructions
 

  • Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.
  • Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.
  • Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.
  • Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.
  • Heat oil in a pan. Add mustard seeds and dry red chilli.
  • When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.
  • Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.
  •  And its ready. Transfer the chutney in a bowl to serve.

Video

Keyword authentic recipe, Bengali cuisine, Bengali tomato chutney recipe, Chutney recipe, easy recipe, Tamatar ki chutney, Tomato chutney recipe

Filed Under: Condiments, Satvik Food Recipes, Traditional Food, Vegetarian Tagged With: bachelor recipe, Bengali cuisine, Bengali style chutney, easy cooking, party recipe, tomato chutney, tomato ginger chutney, tomato raisins chutney, yummy

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. poonampagar says

    25/04/2022 at 10:04 PM

    I love Bengali style Tomato chutney as it is a Perfect combination of sweet and tangy flavors and use of mustard oil simply elevates the taste of this chutney. Love to pair it with Bhoger Khichuri.

    Reply
    • Batter Up With Sujata says

      25/04/2022 at 10:15 PM

      Thank you so much Poonam. I also love it with Bhoger khichuri 😊

      Reply
  2. sizzlingtastebuds says

    27/04/2022 at 11:42 AM

    khatta meetha flavours is so interesting, and esp when you say “Usually this chutney served after meal with papad before serving dessert. ” – wow that’s a new info. and great going on the Youtube channel too .. good luck sujata.. – just subscribed

    Reply
    • Batter Up With Sujata says

      28/04/2022 at 2:18 AM

      Thanks a lot dear for your lovely words. Means a lot to me 😊

      Reply
  3. preethi76 says

    03/05/2022 at 9:40 AM

    This Bengali style tomato chutney looks irresistible. Love this easy and quick recipe. Would love try this with kichadi. Lovely infusion of flavours.

    Reply
  4. Priya Vj says

    03/05/2022 at 1:45 PM

    This delicious tomato chutney in bengali style sounds so delish . I am sure this will taste yumm with parathas and even on toasted bread

    Reply
  5. The Girl Next Door says

    03/05/2022 at 5:22 PM

    This is one of my favourite chutneys from the Bengali cuisine. I made it once, with dates, and everyone at home loved it.

    Love the way you have presented this dish and your detailed recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Grape Watermelon Refresher

Veg Cutlets For Fasting/Vrat Ka Cutlet

Mint Coriander Chutney/How to make thick green chutney

Panko Bread Crumb

Gluten-free Vegetarian Savory Pancake/Spicy Delicious Chila/Protein Rich Breakfast

Shell Pasta With Cherry Tomatoes

Sprouts Salad Or sprouts Chaat

Tomato jelly/ Three Ingredients Jelly Recipe Without Gelatin

Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry

Copyright © 2023 · Batter Up With Sujata · Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW