Top 7 Bengali Seed-Based Chutneys To Pair With Steamed Rice

Bengalis enjoy the meal's pungent, nutty flavour and the way the textures are harmoniously balanced. Condiments similar to bata can be found in other cuisines as well. For instance, in South Indian cuisine, there's a variation known as "thogayal," akin to Bengali "bata," made with coconut, lentils, and spices. Thogayal pairs well with dosa, idli, or rice. Both cuisines showcase a variety of flavourful ground pastes. Another example is "Chammanthi" from Kerala, prepared with coconut and spices, resembling Bengali bata. Now, let's delve into the assortment of seed-based chutneys that Bengalis often accompany with steamed rice:

1. Sorshe Bata:

This is a unique mustard seed chutney with green chillies and spices. When combined with steamed rice and consumed, its flavour gives the palate a unique sting that combines pungency and earthiness in a harmonic way. To make Bengali mustard sauce, shorshe bata, ground mustard seeds and green chillies into a smooth paste, then add water. For flavour, you can add other ingredients like salt, turmeric, and mustard oil. It makes the traditional Shorshe Maach (mustard fish) meal that goes incredibly well with fish. The bata’s zesty and strong flavour makes it a great addition to both vegetarian and non-vegetarian delicacies when used as a condiment.

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2. Til Bata:

Sesame seed paste, or til bata, has an earthy, nutty flavour. To make it, toast the sesame seeds and crush them into a smooth paste, blending in some salt, green chillies, and mustard oil. This paste makes a simple yet tasty supper when paired with plain steamed rice. Til Bata also goes nicely with other types of Indian bread, such as paratha or chapati. Additionally, it can be used as a flexible condiment to improve the flavour of foods like pakoras and samosas. Til Bata's rich, toasty aromas of sesame give both rice-based and snack foods a pleasant depth.

3. Posto Bata:

A paste consisting of mustard oil, green chillies, and poppy seeds is used in the Bengali dish Posto Bata. The taste has a distinct flavour profile and is creamy, nutty, and somewhat bitter. To make it authentic, blend soaked poppy seeds and green chillies into a smooth paste by grinding them together and adding mustard oil. For a more traditional pairing, try it with steamed rice and let the subtle flavour of the rice balance out its simplicity. Posto Bata can also be used with other veggies, like ridge gourd (jhinge) or pointed gourd (potol), to make a tasty and satisfying vegetarian gravy.

4. Lau Guti Bata:

The peel of the bottle gourd, or lau, is used to make the Bengali treat Lau Guti Bata. To prepare it, first dry up the bottle gourd seeds, then grind them into a paste with green chillies, mustard seeds, and a little salt. The outcome is a tasty condiment with a hint of spice. Its distinct flavour is enhanced when served over steamed rice, which accentuates the peel's delicate bitterness and balances the sharpness of the mustard. Lau Guti Bata lends a uniquely Bengali touch to a variety of dishes and is also a great addition to chapatis or used as a spread in sandwiches to give it a different nutty taste.

5. Char Magaz Bata:

A special combination of roasted melon seeds, peanuts, cashews, and almonds combined into a smooth paste is called Char Magaz Bata, and it's a Bengali treat. This bata has a mildly sweet flavour that is creamy and nutty. To prepare it, roast the nuts and seeds, crush them into a paste, and combine with salt, green chillies, and mustard oil. Steamed rice and Char Magaz Bata make a delicious combination. It also adds a nutty flavour to meals, such as chapati or paratha, and goes well with many types of Indian bread. Because of its adaptability, the bata adds flavour to a variety of cuisines.

6. Kumro Guti Bata:

This is a specific melon seed chutney called "Kumro Guti bata," which has a distinct nuttiness and creaminess to it. Melon seeds are mashed into a smooth paste and, for extra flavour, are frequently combined with spices and a small amount of mustard oil to make Kharbuja Bata. Its distinct texture and flavour go very well with steamed rice. This bata also goes nicely with flatbreads like paratha or chapati. This recipe creates a delicious and fragrant condiment by combining pungent mustard with the earthy sweetness of pumpkin seeds. Bengali cuisine is enhanced by the unique touch that the adaptable Kumro Guti Bata brings to a variety of dishes.

7. Narkel Bata:

The distinct flavour of "Narkel Bata," a specific coconut chutney used in Bengali cuisine, enhances the flavour of the meal when mixed with steamed rice. With a thick, creamy texture, the paste is a well-balanced combination of freshly grated coconut, green chillies, and a touch of mustard oil, which are ground to make this condiment. It also goes well with a variety of vegetarian meals, such as lentils or mixed veggies. Bengali food takes on a new level thanks to the delicious balance created by the tanginess of mustard and the sweetness of coconut.