Bengali-Style Tomato Chutney Recipe

Name: Bengali-Style Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat.
2
When hot, add the cumin and mustard seeds.
3
As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
4
A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt.
5
Stir and bring to a simmer.
6
Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
7
Add the raisins and cook another 10 minutes.
8
The chutney should be thick and have a glazed appearance.
9
Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Bengali-Style Tomato Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengali-Style Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions