Bengali-Spiced Tomato Chutney
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Chunky tomatoes cooked down with crackling cumin, mustard and fennel seeds, ginger, chilli, cider vinegar and brown sugar into a sweet, sour and spicy relish.
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Method
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Equipment
- wide heavy saucepan
- wooden spoon
- potato masher
- 2 × 300 ml glass jars with lids
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 41 kcal |
| Protein | 0.3 g |
| Carbohydrate | 7.4 g |
| of which sugars | 6.7 g |
| of which free sugars | 5.8 g |
| Fat | 1.2 g |
| of which saturates | 0.1 g |
| Fibre | 0.4 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 25 servings
Tempering
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- 2 g brown mustard seeds about ½ tsp
- ¼ tsp fennel seeds
Chutney
- 750 g ripe plum tomatoes, cored and cut in 1 cm pieces
- 15 g fresh ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- 150 ml cider vinegar
- 150 g light brown sugar
- ¾ tsp chilli flakes
- 4.5 g fine sea salt or table salt about ¾ tsp
- 1 bay leaf
- 1
Temper the spices. Heat the oil in the pan over a medium-high heat. Add the cumin and mustard seeds and, as soon as the mustard seeds crackle, a few seconds later, add the fennel seeds. Have the tomatoes ready, as the seeds burn quickly.
- 2
Add everything else. Tip in the tomatoes, ginger, garlic, green chilli, vinegar, sugar, chilli flakes, salt and bay leaf, and bring to the boil.
- 3
Reduce. Simmer uncovered for 40-50 minutes, stirring now and then and more often as it thickens. Halfway through, lightly mash about half the tomatoes so the chutney is part jammy, part chunky.
- 4
Check the set. It is ready when glossy and a spatula drawn across the base leaves a clear path for a few seconds. It will firm up more as it cools.
- 5
Jar. Spoon into clean, hot jars with the bay leaf on top, seal and cool.
Storage
Keep in sealed jars in the fridge for up to 1 month. It can be frozen for up to 6 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
