Tomato Chutney

Tomato Chutney

Our neighbours and friends grow beautiful blemish-free tomatoes during the summer and we are blessed with their bounty. The 6 yr-old boy next door with the help of his friend set up a little table by the curbside, giving away the cutest home-grown cherry tomatoes. They were free, we were told, with the only stipulation that only 8 tomatoes were allowed per person. They provided the ziploc bags and the two boys had the time of their lives, waving down passing cars and neighbours taking a walk.

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.

Mum's Dhonepata Tetul er Chutney - Cilantro & Tamarind Chutney

Cilantro & Tamarind Chutney

Mum always set aside some fresh cilantro so she could make her favorite chutney with tamarind. The tetul-er chutney often served with samosas was a staple in her fridge which, blended with fresh cilantro along with a few other ingredients, makes a super chutney.

Ingredients:
1 bundle cilantro, chopped
1/2 cup tamarind chutney
1 medium tomato, diced
1 green chili, diced (or to taste)
1 lime, washed, zested and juiced
salt to taste

Directions:

1. Blend all ingredients together until smooth.
2. Bottle in a clean glass jar and refrigerate for a week or more.

Enjoy as a dip, salad dressing, sandwich spread or by the teaspoon.

Tomato Date Chutney

Festive Bengali meals end on a sweet note, usually a chutney of which Tomato Date Chutney is the most common.

Ingredients:

6 large tomatoes
8 dates, deseeded and chopped
1/4 cup golden raisins
2 Tbsp. fresh ginger root, cut in julienne strips
1/4 cup dark brown sugar, or to taste
1 small lump jaggery (gur)
1/4 cup apple cider vinegar (or white)
1/2 tsp. salt
1/4 tsp. panch phoron *
1 cinnamon stick
1 star anise
1 Tbsp. vegetable oil

Directions:

1. Cut a shallow + on the base of each tomato and submerge in boiling water until skin peels at +.  
2. Allow tomatoes to cool, peel, chop and set aside.
3. Heat oil, temper panch phoron, cinnamon stick and star anise until seeds begin to sputter.
4. Add remaining ingredients and cook for about an hour on medium heat until liquid evaporates.
5. Serve warm or chilled at the end of the meal.

* Panch phoron is a Bengali 5-spice mixture which comprises the following seeds in equal proportions:

• Fennel 
• Nigella  (Kalo Jeera/Kalonji)
• Cumin  
• Mustard 
• Fenugreek (Methi)

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