Bengali-Style Tomato Chutney

Name: Bengali-Style Tomato Chutney
Total time: 1 h 15 min
Yield: About 1 1/2 cups
Ingredients: 2 tablespoons olive, canola, or peanut oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole brown or yellow mustard seeds; 1/4 teaspoon whole fennel seeds; 2 cups tomato puree, canned or homemade; 1 1/2 teaspoons very finely grated peeled fresh ginger; 3/4 cup apple cider vinegar; 1 cup sugar; 3/4 teaspoon red pepper flakes; 1 1/4 teaspoons salt; 2 tablespoons golden raisins (optional)

Recipe from Madhur Jaffrey

Adapted by Tara Parker-Pope

Updated May 2, 2024

Total Time: 1 hour 15 minutes
Rating: 5(44)
Comments: Read comments

At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and thin, crisp flatbreads (pappadoms), is served as the penultimate course, just before the dessert. It can, however, be served with a main dish like roast turkey or pork. This version of the traditional sauce was brought to The Times by Madhur Jaffrey, the renowned Indian cookbook author. —Tara Parker-Pope

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Ingredients

Yield:About 1½ cups

2tablespoons olive, canola, or peanut oil
½teaspoon whole cumin seeds
½teaspoon whole brown or yellow mustard seeds
¼teaspoon whole fennel seeds
2cups tomato puree, canned or homemade
1½teaspoons very finely grated peeled fresh ginger
¾cup apple cider vinegar
1cup sugar
¾teaspoon red pepper flakes
1¼teaspoons salt
2tablespoons golden raisins (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
Step 2
A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
Step 3
Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

Ratings

5 out of 5

44 user ratings

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Comments

SB4 years ago

Best condiment recipe ever, like ketchup in heaven. Try it on a hamburger. This and Usha’s Salted Pinapple Chili Turmeric Pickle relish; along with Kimchi are my go-to recipes for accompanying Korean Bo Ssam Barbecue or Tandoori Chicken and Indian Flatbreads.

Ki3 years ago

I used fresh mixed with Muir Fire roasted canned. Holy moly good. Doubled ginger and seeds except fennel, used coconut sugar 1/2 of what is called for, played around with different vinegars. Extra raisins. It is outrageous good with lamb, on a burger, with creamcheese, people cannot get enough. Heaven’s ketchup indeed! This is my 10th batch!

janka1 year ago

I’ve been making and canning an earlier version of this recipe from Madurai Jeffrey for years. The small jars make great gifts. It is delicious with Indian dishes, rich meats, on a bagel with cream cheese….I could go on…!

Rebecca2 years ago

For how long can one store this chutney in the fridge? Please and thanks:)

Carol3 years ago

makes a sticky mess when you spill it. great taste

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