Sunday, September 24, 2017
Another friend invited me over for lunch and filled up a whole bag with plum tomatoes that looked like mini-roma tomatoes. Yet another friend grew regular-size roma tomatoes, so all this bounty resulted in a delicious chutney.
Mum made this chutney on festive occasions which is where the recipe is derived. I used a quarter pound of date jaggery (khejur-er gur in Bengali) which gave the chutney a depth of flavour that is almost impossible to achieve with plain sugar. The jaggery combined with very thin slivers of ginger, diced tomatoes and raisins were all that were needed to make this chutney.
It was easy to make and basically cooked on medium-low heat with little intervention. Served as an accompaniment to any Indian meal, this chutney gives a festive air to a gathering of friends to celebrate the fall season.