I am sharing with you today one of my favourite dishes,that is the Bengali style tomato chutney. It is a sauce or a relish usually had with the Bengali Khichuri ,Or at the end of a meal.Its sweet and slightly tangy taste makes it an all time favourite for kids.This chutney can actually be stored in the refrigerator for about a week .It is a good accompaniment for parathas too .So surely try this very flavourful recipe and let me know how it turned out .
This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.
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Ingredients
Tomatoes-2 to 3 medium to large ripe ones-Chopped finely
Ginger--quarter inch piece-grated
Dry red chilli--2 in no (broken in two)
Dates(deseeded)-about 5 (cut in 4 parts each)
Raisins-1 tablespoon
Refined Oil-1 tablespoon or less
Sugar-approx 150 grams(the quantity can vary as per taste)
salt-as per taste
turmeric powder-1 teaspoon
Aam Papad-About 2 inch cube cut into smaller cubes)
Mustard seeds (Sarso)-1 teaspoon
Fennel seeds(sauf)-1 teaspoon
Fenugreek seeds(methi seeds)-half teaspoon or even less)
Lemon juice-1 teaspoon(optional)
To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation.
PROCEDURE
1-Heat the oil in a pan
2-Put in the dry red chillies when the oil is hot
3-Let the chillies turn black,before you put in the mustard ,fennel and the fenugreek seeds
4-Lets the seeds splutter
5-Add in the tomatoes
6-Next add in the salt and the turmeric
7-Close and cook for five minutes till the tomatoes leave water and turn mushy
8-Now add in the dates ,raisins and the aampapad
9-Add in the sugar
10-Let it cook in medium flame for another ten minutes till the preparation gets a thick non flowing consistency
11-add in the lemon juice(optional)
12 -Enjoy only when cold,you can also have it refrigerated
To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation .This should be done only when you table the preparation.
RELATED SEARCHES
Mixed veg with palak(palang saker chorchori)..Winter Special
Sattu ka paratha
Ghoogni (White peas in gravy,the Bengali way)
Elo jhelo
Kanda Poha(Maharastrian style)
Spinach and corn whole wheat bread sandwich
IMPORTANT TIPS
The dry red chillies should turn black before the rest of the ingredients are put
The fenugreek(methi Seeds )should not exceed the quantity mentioned as it can turn the preparation bitter
Take care to choose the tomatoes ,they should be the round variety and the very ripe and pulpy ones
This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.
LIKE MY PAGE HERE
Ingredients
Tomatoes-2 to 3 medium to large ripe ones-Chopped finely
Ginger--quarter inch piece-grated
Dry red chilli--2 in no (broken in two)
Dates(deseeded)-about 5 (cut in 4 parts each)
Raisins-1 tablespoon
Refined Oil-1 tablespoon or less
Sugar-approx 150 grams(the quantity can vary as per taste)
salt-as per taste
turmeric powder-1 teaspoon
Aam Papad-About 2 inch cube cut into smaller cubes)
Mustard seeds (Sarso)-1 teaspoon
Fennel seeds(sauf)-1 teaspoon
Fenugreek seeds(methi seeds)-half teaspoon or even less)
Lemon juice-1 teaspoon(optional)
To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation.
PROCEDURE
1-Heat the oil in a pan
2-Put in the dry red chillies when the oil is hot
3-Let the chillies turn black,before you put in the mustard ,fennel and the fenugreek seeds
4-Lets the seeds splutter
5-Add in the tomatoes
6-Next add in the salt and the turmeric
7-Close and cook for five minutes till the tomatoes leave water and turn mushy
8-Now add in the dates ,raisins and the aampapad
9-Add in the sugar
10-Let it cook in medium flame for another ten minutes till the preparation gets a thick non flowing consistency
11-add in the lemon juice(optional)
12 -Enjoy only when cold,you can also have it refrigerated
To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation .This should be done only when you table the preparation.
RELATED SEARCHES
Mixed veg with palak(palang saker chorchori)..Winter Special
Sattu ka paratha
Ghoogni (White peas in gravy,the Bengali way)
Elo jhelo
Kanda Poha(Maharastrian style)
Spinach and corn whole wheat bread sandwich
IMPORTANT TIPS
The dry red chillies should turn black before the rest of the ingredients are put
The fenugreek(methi Seeds )should not exceed the quantity mentioned as it can turn the preparation bitter
Take care to choose the tomatoes ,they should be the round variety and the very ripe and pulpy ones
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