Tomato chutney or oambal from Tripura cuisine. A sweet and slightly hot delicious chutney. You can enjoy it with any meal or snacks. Recipe is very simple to make. You don’t need much ingredients to make this chutney.
I have served it with lentil or dal cutlets.
Tripura is one of the North Eastern seven sisters states in India.
Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil.
You may like some more chutney recipes on this blog.
This month in Shhhhh cooking Secretly
facebook group we are sharing different dishes from Tripura cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Sasmita who blog at First Timer Cook.
I love her delicious, healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. I have recently bookmarked her No oil lentil and peas soup to try.
Sasmita gave me mustard seeds and jaggery as secret ingredients. And I gave her pepper and tofu. She made delicious Kasoi Bwtwi with these ingredients. Check out the recipe on her blog.
This chutney is very easy to make. You need only jaggery, salt, raisins and lemon juice with mustard and chilli tempering. Simple yet tongue tickling chutney to pair with any dish. I love this tomato chutney, its similar to Bengali tomato chutney.
Tomato – 4 medium, chopped
Dry red chilli – 3 – 4
Mustard seeds – 1/2 teaspoon
Salt to taste
Jaggery powder – 2 tablespoon
Raisin – 2 tablespoon
Lemon juice – 1 teaspoon
Oil – 1 teaspoon
Water – 1/4 cup
1. Heat oil in a pan.
2. Add mustard seeds and dry red chilli.
When the seeds starts to splutter and chopped tomatoes and salt.
3. Saute till tomatoes becomes mushy.
4. Now add jaggery, raisins and water.
Cook till chutney or oambal becomes thick. Remove from heat.
5. Add lemon juice and mix well.
Serve with snacks or any meal.
1. Recipe adopted from here.
2.You can break the red chillies or use 2 – 3 more chilli to make the chutney hot.
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.