TOMATO CHUTNEY [BENGALI STYLE]

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Yesterday, it was raining here in mombasa and as usual on such days every bengali loves to have their traditional khichuri with different bhajas(fries) and tomato chutney.
While cooking, I thought I should also share this tomato chutney recipe with my readers today.
Over the years every cook tries to put in some new element to the same dish. So here is my version of the tomato chutney for everyone. Try it, you'll love it for sure!!!!!!!!!!!!


INGREDIENTS:
1. Ripe tomato 1/2 kg
2. Panch phoron 1tbs
[i.e whole spices jeera,sauf,mustard,methi,kalongi mixed together]
3. Whole red chilli 2
4. Tumeric powder 1 tsp
5. Tamarind paste 2 tbs
6. Sugar as per requirement [depends on how sweet you prefer][you can also use half portion jaggery and half sugar]
8. Salt 1/2 tsp
9. Kishmish 1tbs
10. Ginger 1 inch piece [cut thin like match sticks]
11. White oil 2tbs


METHOD:
Wash the tomatoes and chop them.
Heat oil in a kadhi and add the panch phoron and whole red chillis in it.
Let it splatter.
Add the ginger pieces.
A nice ginger smell will come out.
Add the tomato pieces,kishmish,tumeric powder,salt and stir well.
Cover and cook for a while or till water from the tomatoes come out.
Add the sugar /jagery as per the desired sweetness.
Cook covered in low flame till tomatoes are well cooked and the chutney has a good dark red colour.
Add the tamarind paste.
This gives it a sweet and sour taste.
Cook till the desired thickness.
Some like it a little watery, but I perfer to have it slightly on the thicker side.
Cool it before you serve.

PS: As I mentioned above, this chutney goes well with khichuri or even parathas and dont forget to serve fried papads with it.Papad and chutney are a perfect combination in a bengali meal.
They are like siamese twins , served together, towards the end of a meal .If I may say, it comes between a main course and a dessert.

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