Bengali-Style Tomato Chutney

5.0(46)

At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and thin, crisp flatbreads (pappadoms), is served as the penultimate course, just before the dessert. It can, however, be served with a main dish like roast turkey or pork. This version of the traditional sauce was brought to The Times by Madhur Jaffrey, the renowned Indian cookbook author.

by Tara Parker-Pope·published 2010-11-09

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Servings

About 1 1/2 cups

Total time

1h 15m

Calories / serving

218 kcal

Ingredients (11)

serves

2 tablespoons olive, canola, or peanut oil
1/2 teaspoon whole cumin seedscumin
1/2 teaspoon whole brown or yellow mustard seeds
1/4 teaspoon whole fennel seedsfennel-seed
2 cups tomato puree, canned or homemadetomato
1 1/2 teaspoons very finely grated peeled fresh gingerginger
3/4 cup apple cider vinegarapple-cider-vinegar
1 cup sugarsugar
3/4 teaspoon red pepper flakesred-pepper-flakes
1 1/4 teaspoons saltsalt
2 tablespoons golden raisins (optional)

Instructions (3 steps)

01Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
02A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
03

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Rich recipe — supports nutrition-aware planning.