Make Bengali-Style Tomato Chutney In 5 Easy Steps

By Suprita Mitter

February 4 2025

Bengali-style tomato chutney is a sweet and tangy condiment made with ripe tomatoes, sugar, and spices like cinnamon, cloves, and mustard seeds. Often served as a side dish, it adds a burst of flavour to meals, balancing savoury dishes with their mild sweetness.

Ingredients

4 ripe tomatoes 1 tbsp mustard oil 1/2 tsp panch phoron 1-2 dried red chillies 1/4 tsp turmeric powder 2 tbsp jaggery or sugar A pinch of salt 1/4 cup water 8-10 raisins 

Step 1

Heat mustard oil in a pan until it reaches smoking point, then lower the heat. Add panch phoron and dried red chilies to temper, letting them crackle.

Step 2

Add the chopped tomatoes and sauté on medium heat for 5-7 minutes until they soften. 

Step 3

Add turmeric powder and salt and mix well. Cook the tomatoes for another 5 minutes until they start breaking down. 

Step 4

Add jaggery (or sugar) and a little water. Stir well, allowing the jaggery to dissolve and the chutney to thicken.

Step 5

Once the chutney reaches a glossy texture, remove it from heat. Serve it warm or cold as a side dish or a dessert.