There’s no better after-meal treat than the sweet-tangy Bengali tomato chutney with a scattering of khejur (dates), aamshotto (mango pulp candy), raisins and cashew. Extremely popular on biyebari (wedding feast) menus, as well as in pujo bhogs (offerings) where it is served alongside khichuri (khichdi), the syrupy tomato-khejur’er chutney is slurped up with crunchy fried papad. In the systematic progression that is the Bengali course-governed meal set-up, chutney helps the eater transition from the main course of fish or meat on to full-blown dessert.
The sweet Bengali tomato chutney recipe is so simple that it beggars belief—including prep time, it takes under 30 minutes to make! With ripe red tomatoes in abundance, winters are the perfect time for preparing it in large batches. Feed a large group of people, or savour this long-lasting tomato chutney (if divided up and stored in small airtight containers in the fridge, it can last for as long as 3–4 months) by yourself over time, either way do give this a try!
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