Tomato Chutney with Bengali Paanch Spice

Tomato Chutney with Bengali Paanch Spice

servings: 8

cooking time: 15 min



3 ripe tomatoes (400g, cut in 8 pieces each)
1/2 cup Sugar (100g)
1/2 tsp. salt
1/2 tsp. turmeric powder
1 tsp. Bengali Panj Spice
1 dried red chilli
7 split cashews
1 tbsp. raisins
3 dates (pitted and cut lengthwise)
2 tbsp. Mustard Oil


Set a pan on medium heat and add 2 tbsp. mustard oil Add Bengali panj spice and dried red chili (break the red chili and add it, if you want it hotter) Stir till the seeds splutter Add turmeric powder and give it a quick stir Add tomatoes along with some salt Give it a stir and place the lid on for 5-7 minutes or till the tomatoes turn mushy Press down on the tomatoes to mash them completely and place the lid on for another 2 minutes till they completely soften. Add sugar and cashew nuts Stir till the gravy turns viscous and the color of the chutney turns bright red. This should take ~3 min. Add raisins and sliced pitted dates Give it a quick stir. Store in a clean jar.

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