Sweet tomato chutney
Curries With Bumbi · ♥ 91 likes · 3.8K views · 5 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 550 g tomatoes
Cut an X on the bottom of each tomato and add them to a pot of boiling water.
A Bengali sweet chutney
Blanch a few minutes until the skin loosens, then plunge them into a bowl of water.
Peel the tomatoes when cool enough to handle and chop roughly, removing the round core parts that do not soften.
- 1 tbsp oil
- ¼ tsp black mustard seeds
Heat the oil in a pot on medium-high; add the black mustard seeds.
When the seeds splutter add the bay leaf, then the tomatoes; stir on high heat a few minutes, pressing them with the back of a spoon.
Mustard seeds, bay leaf and the tomatoes
- salt
- 5 tbsp sugar
- dry red chilli flakes
Cover on low heat; add a tiny pinch of salt, the sugar and a little chilli flakes.
Dry roast the panch phoron in a small pan on low heat for a few seconds and grind it to a fine powder.
When the chutney thickens and reduces, taste and add more sugar if needed.
- ¼ tsp panch phoron
Add less than a quarter teaspoon of the ground panch phoron; do not let it thicken too much, as it thickens more on cooling.