Bengalis love chutney. You will find a variety of chutney recipes which have originated in Bengal. This is one such recipe which is quick and easy to make yet tastes delicious. It is often eaten after a meal to cleanse your palate.
Tomato Chutney Ingredients
In a wok heat the oil.
Add the Bengali Panch phoron and sauté till it crackles.
Add the dried red chilli and sauté for 30 Sec.
Add the tomatoes, salt and ginger paste. Cook covered till it's soft and mushy
Add a pinch of turmeric powder and add the water cook for a minute.
Add the sugar and mix till the sugar melts and caramelizes.
Cook till the water evaporates and its thick in consistency.