If you haven’t yet noticed the ripe, plump tomatoes all around you, please do. Get some home and make this simple chutney, a Bengali is sure to swear by.
Traditionally, the Tomator Chaatney is served last in a typical Bengali meal, just before dessert. But I like to have it with my food. My favorite to go with Tomator Chaatney is hot khichudi with all its fanfare.
3 large, ripe tomatoes, roughly chopped
1 heaped tablespoon of grated ginger
2-3 green chilies, broken from the middle
Handful of raisins
1 teaspoon fenugreek/methi seeds
1 teaspoon cumin seeds
2 bay leaves
2-3 tablespoons Mustard or Canola oil
3-4 tablespoons sugar
Heat oil in a pan, add the fenugreek and cumin seeds, bay leaves and throw in the green chilies and raisins. Let them all pop for a few seconds before you add the coarsely chopped pieces of tomatoes and the grated ginger. Mix well.
The tomatoes will start getting soft and will release lot of juices. Season now with sugar and salt. Press the larger pieces of tomatoes with the back of your spatula. Cover and cook for five minutes on medium heat.
Check the seasoning and make necessary adjustments. This chutney is sweet! Remove from heat, let it cool completely before you store in a glass jar. If refrigerated, it can stay up to a week, that is if its not all wiped clean already.
This Tomator Chaatney is also offered to Goddess Durga as part of the Bhog. A lot of people also add dates to this chutney for natural sweetness.