Tomato Chutney

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.

Ingredients used to make this chutney.

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.

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

Recipe

Tomato – 2 large

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

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.

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

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.

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.

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.

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

Tomato Oambal Or Tomato Chutney

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.
Source

You may like some more chutney recipes on this blog.

1. Ginger chutney

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

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.

Recipe

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

Method

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.

Notes
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.

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