Tomato chutney—a tart and sweet Bengali delight!

  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 20m

Like most people, Bengalis are extremely fond of their food; but let me tell you, they have very unique way of eating.

They start off with plain rice and something bitter- that could be a mixed vegetable called shukto or simply boiled karela (bittergourd). This apparently cleanses the palate of any other tastes and prepares it for the onslaught of the next courses.

This is then followed by the Niramish round which is essentially the vegetables.

After this comes the maach (fish) or the mangsho (meat).

This is then followed by the chutney (pronounced as chaatni) which could be made of dates, pineapple, mango or even tomato. These chutneys are sweet & tangy.

Finally you are served the mishti (dessert) which could be Mishtidoi, bhapadoi or some such thing.

Now without further ado, I take you on to the recipe.


  • Tomato, chopped 11/2 cups
  • Sugar-—3 tbsp
  • Ginger, grated—1/4 tsp
  • Mustard—1/2 tsp ( for the tempering)
  • Red chilli, dry—1 (for the tempering)
  • Salt—1 pinch for taste
  • Lemon juice—1 tsp



Heat oil in a wok. Add in mustard seeds. When they start spluttering, add in 1 red chilli.



Before the chilli turns black, add some ginger.


Add in chopped tomatoes. Turn down the heat.


Add the salt and cook for a while until slightly soft.


Add sugar, and cook on low heat till the sugar dissolves.


The sugar will dissolve, and the mixture becomes watery.


Cook until it thickens, but not dry. Reduce heat & add a splash of lemon juice for tanginess.




Hope you enjoy this as much as I do!

For more Bengali recipes, please try

20121002-2012-10-02-13.16.33-575x262   Begun Bhaja

20130517-P1040301-575x262    Alur dum.jpg

20130426-P10307461-575x262   Matarshuti Kachori/ Peas kachori


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