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Bengali Tomato Chutney is an amazing combination of sweet & spiciness and is popularly served with papad. 
Course Side Dish
Cuisine Bengali, Indian
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 people


Ingredients and Step by Step Recipe :

  • 250 gm Tomatoes
  • 10-15 gm Cashew
  • 15 gm Raisins
  • 2 tbsp Mustard oil/ Vegetable oil
  • 1 tbsp Panch Phoron
  • 1-2 Bay leaves (Tej patta)
  • 1-2 Dry Red Chilly
  • Salt & Turmeric as required
  • 200 gm Sugar / Jaggery I've used jaggery here as I prefer the not so sweet taste of it. If you want, simply replace jaggery with sugar.


  • Take a heavy bottomed pan or Kadhai. Add mustard oil or any kind of refined oil or vegetable oil (whatever you prefer).
  • Temper the oil with Panch Phoron, Bay leaves & dry red chilly.
  • After a min, add chopped tomatoes into the pan. 
  • Add salt and turmeric as required. Cover the pan and cook it on medium heat until the tomatoes turn soft.
  • In between check the tomatoes and break the larger chunks if any with your spatula. Add water if needed.
  • Bring it to boil & cook the tomatoes until they become mushy soft. It will take around 5-8 mins. 
  • After that add the cashews, raisins and other dry fruits or fresh chopped fruits. 
  • Now add sugar/jaggery. Mix all those well. Let the chutney boil for another couple of minutes.
  • Turn off the heat when the chutney reaches its desired consistency.


  • Make sure to use ripe tomatoes. As ripe tomatoes can be cooked easily and enhance the taste of the chutney.
  • You can use any sort of dry fruits like I've used here cashews & raisins. You can add dates, almonds also. 
  • Fresh fruits such as grapes, pomegranates, cherries properly chopped in small pieces can also be added. 
  • This is a very special tip among all others. Panch Phoron used here in this recipe is nothing but a mixture of 5 spices : Fennel seeds (Saunf in Hindi), Cumin seeds (Jeera), Fenugreek seeds (Methi), Black Mustard seeds, Nigella seeds (Kalonji).
  • Do not prefer to add water in this recipe unless the chutney becomes dried while cooking. If required, add a very small quantity of water otherwise the taste will be reduced.