A Bengali spread is never complete without a chutney and the most common is this one.
- Tomato – 500 gms
- Ginger pieces – 1 tbsp
- Sugar – 1/2 cup
- Date – 10-12
- Mustard seeds – 1 tsp
- Dry red chilli – 1
- tamarind pulp – 1 tbsp
- Salt – a pinch
Chop the tomatoes very finely.
Add 1 tsp oil in the saucepan. Then add the mustard seeds and red chilli and fry for 30 seconds. Your red chilli should turn black, otherwise the flavor will not be released.
Now add the ginger pieces and chopped dates and fry till the ginger becomes golden.
Add tomato and tamarind pulp. Stir well then cook over low heat with the lead on.
Tomato will release lot of water. Cook till the water reduced and tomato becomes mashy.
Add a cup of water and the sugar. let the sugar dissolve. then sprinkle the salt. You may need to adjust the quantity of sugar based on the sourness of tomatoes.
Remove from heat. Serve at the end of the meal. Remember, chutneys are best enjoyed when it is cold.