Tomato chutney is one of the most common chutnies offered at the end of a typical Bengali dinner. It has several variations depending on the ingredients you use. In our recipe we use khejur (dates in English) and Aam sokto, also called mango papad.
First the tomato is sautéed with the spices.
And then it is cooked with the remaining ingredients.
Heat an Wok to moderate heat.
Add oil, vegetable or mustard whichever you prefer.
Spread the oil.
Add the dry red chili.
Add the panch phoron.
Add chopped tomato.
Continue intermittent stirring till the tomato is completely cooked.
You may want to add sugar in steps to check the level of sweetness you want.
Add aam sokto.
The aam sokto pieces will get mixed.
Check the sweetness and add more sugar if you need.
Continue heating to bring it to right consistency.
Turn off the heat.
Add beet lobon.
This completes the chutney preparation.
It takes about 20-25 minutes to prepare and serves 4-5 people.
Serve the chutney cold after dinner.
But it can also be eaten it anytime you want.