Sunday, 20 January 2013


The Bengali style chutney  is easy to cook and good to eat too.This is a most favorite sweet dish in Bengal. I learn this recipe step by step from my mom.


Tomatoes - 250 gm, wash and sliced

Dates - 25 gms

Raisins - 15 gms

Panch Foron - 1/2 tsp

Dry Chillies - 2

Salt - 1/4 tsp

Sugar - 5 tbsp

Oil - 1/2 tsp


  • Heat oil in a wok and add the panch phoron and dry chillies.
  • When the seeds are splutter, add the tomatoes.
  • Let the tomatoes for fry.
  • When tender the tomatoes add sugar and salt.
  • Cover and cook on a low flame till the tomatoes are cooked.
  • Stir occasionally to prevent sticking/ burning.
  • Remove cover and add the dates and raisins. 
  • mix all the ingredients well.
  • Now check on the seasoning and consistency of the chutney.
  • Serve chilled in summer or at room temperature in winter.

  • You can also serve the chutney with fried papad.
  • Sometime I used jaggery substitute of sugar which gives a wonderful flavor and taste.
  • You can also use Aamsotto Aamsotto to improve the taste.   


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