Ingredients required for Bengali tomato Chutney
Tomatoes cut into large pieces: 2 cups
Panch Phoran: ½ teaspoon
Raisin (Soaked in water): 1 tablespoon
Ginger, Cut into fine strips: 1 teaspoon
Green Chilies, finely chopped: 1 teaspoon
Sugar: 1 tablespoon
Mustard Oil: 1 teaspoon
Salt: to taste
Procedure to make Bengali tomato Chutney
Heat the oil in a Microwave safe bowl for 1 minute. Add the Panch Phoran into the heated oil and again heat it for 1 minute. Add the tomatoes and salt and mix then well into the heated oil. Cover the bowl with a Micro proof lit and Micro then in High Temperature for 3 minutes. Add the raisin, sugar and green chilies and mix them well and again put them into the Micro mode in Hight temperature for another 10 minutes with the lid.
In between 10 minutes stir them twice every after 4 minutes.
Cool them and keep them in fridge with a airtight container.
This is a typical Bengali Chutney. You can keep this for at least a month in fridge.
Preparation time: 10 minutes
Cooking time: 15 minutes
More articles: Bengali recipes