Tomato Chutney a Bengali style spicy sweet and sour Chutney tempered with paanch phoran.There were many versions of this chutney from many bloggers but somehow I like this chunky and spicy one from Spice Chronicles of Rinku Bhattacharya.I looked for the Bengali name of tomatoes but could not find one.There was one post with the name Tematar chutney but as I was not sure about it I went with the English name only.




The chutney stayed well for a week in refrigerator and tasted awesome with rice and any side dish.This is very simple and easy recipe and we all loved it.




Blogging Marathon#63 Day 20
Cuisine-Bengali
Dish-Tomato Chutney
Source-Here

Ingredients:
5 medium sized tomatoes,chopped
1 tablespoon ginger,grated
1 teaspoon paanch phoran
salt to taste
1 teaspoon chilly flakes or chilli powder
1/2 cup sugar or to taste
1 tablespoon mustard oil
1/2 cup water or as required

Method:
Heat oil in a pan and add paanch phoran.Let the seeds splutter.
Now add ginger and saute for a minute.
Add chopped tomatoes and cook for 5-7 minutes or until tomatoes are ittle soft.
Now add in the salt and sugar.Cook until it starts thickening.
Add chily powder/flakes.Remove from heat.
Store in air tight container in refrigerator.



Serve and enjoy.




Serve-6 Cooking time-30 minutes




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