Monday, January 24, 2011

Tomato & Aamshotto Chutney

This is a very popular dish in Bengali households and recently I tried it for the first time in mine. I took the recipes from my mother and my sister-in-law and then combined them taking the best of each to get my own version of the recipe.

5-6 tomatoes chopped
1 tsp panch phoron
1/2 inch cube ginger finely chopped
1-2 green chillis slit
1 tsp black salt
1 tsp jeera seeds
1 whole dry red chilli
1/2 cup aamshotto diced to small pieces
1/4th cup cashew nuts
1 tsp chat masala
sugar to taste
salt to taste
tamarind paste/lemon juice
oil 1 and 1/2 tbsp

Heat oil in a kadhai. When hot enough add the panch phoron seeds and let it splutter. Then add the ginger, when it is fried add the tomatoes. Stir for a while and then add the salt and sugar to taste. If you want to make it more sweet add more sugar. Cover and let it cook for a while. Once the tomatoes have cooked add the aamshotto and cashew nuts. At this point I also add the green chillis as it gives a tangy taste to the chutney. Next add the tamarind paste and since I did not have this ingredient I added lemon juice right at the end once I had switched off the heat. Again the quantity of tamarind would be as per your taste. Heat a separate pan and saute the jeera seeds and red chilli without any oil. Once they have browned, grind them in a mortar and pestle and add 1 tsp of it to the chutney. Add some black salt and some chat masala. Switch off the heat and serve. It tastes great when chilled. Enjoy the chatpata chutney!

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