The Premier Do It Yourself Guide for Party Planning.

Tomato Chutney

tomato chutney bengal

Tomato Chutney by Ratna Prakash


  1. Tomatoes-1/2 kg, firm , ripe , chopped into small pieces
  2. Sugar- 2/3 cup sugar
  3. Malt vinegar- 2 Tablespoons
  4. Raisins-1/2 cup or1/4 cup raisins and 1/4 cup sliced dried apricots
  5. Ginger-1 Tablespoon, cut in juliennes
  6. Cinnamon -1 stick
  7. Cardamon-4
  8. Cloves-4
  9. Bay leaf-1
  10. Kalaunji-1 Teaspoon
  11. Cumin powder-1 Teaspoon, browned


Heat 2 tablespoons  oil in a heavy bottomed pan. Toss in the kalaunji,  cinnamon,  cardamoms, cloves and bay leaf.  Put the tomatoes in the pan, add 1/2 teaspoon salt, stir and cover with lid. Simmer till tomatoes are soft . Add vinegar, stir and cook for 1 minute. Add raisins and ginger. Cook till raisins are slightly plump. Add sugar, after it has dissolved add 1 teaspoon roasted(bhuna) cumin powder. Cook for 3 to 4 minutes. Take off fire. The chutney will last for at least one week, kept refrigerated

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