Bengali Tomato Chutney
This recipe for tomato chutney is a real memory throwback. The use of the Bengali spice mix Patch Phoron -- which literally means “five spice” and includes fenugreek seed, nigella seed, fennel seed, cumin seed and black mustard seed -- takes me back to the tastes and smells of my childhood. It is delicious eaten hot or cold. As well as a condiment to Indian food, it works really well as a side dish to cold cuts and cheese.
Bengali Tomato Chutney Recipe
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Ingredients​
24 Shrimp (15-21 Count – Peeled, Tail On)
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6 Large Tomatoes (Deseeded and Chopped)
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1 Teaspoon While Mustard Seeds
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1 Shallot (Minced)
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1 Inch Fresh Ginger (Fine Diced)
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3 Serrano Chili (Deseeded and Minced)
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3 Cloves Garlic (Minced)
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2 Teaspoon Panch Phoron (Combination Mentioned in the Introduction)
- 1 Teaspoon Garam Masala
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1 Teaspoon Tamarind Concentrate
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1 Teaspoon Salt
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1 Teaspoon Ground Black Pepper
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4 Tablespoons Vegetable Oil
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Instructions
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Heat up a saucepan to a gentle heat.
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Add the vegetable oil.
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Add the white mustard seed, and cook until they begin to pop.
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Add the shallot, and cook for two minutes.
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Add the ginger, chili and garlic, and cook for 2-3 minutes.
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Add the Panch Phoron and cook until the seeds begin to pop.
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Add the Garam Masala and cook for one minute.
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Add the chopped tomatoes. Place a lid on the pot and cook on a medium heat for 5-6 minutes.
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Add the tamarind extract, and the salt and pepper.
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Cook on a gentle heat until the tomatoes have begun to break down.
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Some people blend this chutney for a smoother consistency. I like to leave mine with chunks for texture.
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