Tomato Chaatni was and is my most favourite dish. My memory of red tomato chutney made my MAA still glistens on the steel tiffin carrier . Tomato chaatni to me means a safe haven of home amidst strict life, new friends and a off mood that I didn't understand.
Later the Aamer chatney pushed tomato chaatni to second place but a real sweetheart always has its own special corner.
My mother used to make tomato chaatni in simple way.
Later when I was trying my hand in cooking aftr marraige, she told me if you add some tamarind chutney to the tomato chaatni and that will be the secret to its tangy taste. And then I remembered my Kaki(Aunt)adding a little tamarind pulp to her tomato chutney too. How did I forget ?Wow,that pulp on the steel plate as I sucked them out clean.
Later the Aamer chatney pushed tomato chaatni to second place but a real sweetheart always has its own special corner.
My mother used to make tomato chaatni in simple way.
Later when I was trying my hand in cooking aftr marraige, she told me if you add some tamarind chutney to the tomato chaatni and that will be the secret to its tangy taste. And then I remembered my Kaki(Aunt)adding a little tamarind pulp to her tomato chutney too. How did I forget ?Wow,that pulp on the steel plate as I sucked them out clean.
More than just the tamarind pulp the sweet-sour-spicy tamarind chutney really lends a nice dimension to the tomato chutney and makes it delicious, so do try it next time. Khejur or dates is the perfect company for the tomatoes in the chutney and that is how it is almost always made in a Bengali home. The aam shotto or dried sweet mango slices is another delicious addition to the traditional Bengali Tomato chutney.
Tomato Khejur Chaatni/Chutney
Ingredients
Wash and chop 5/6 nice juicy plump red tomatoes in large-ish chunks, like say each tomato should be chopped in 8-10 pieces
Chop 20-30 pitted dates in halves or in thin slices,Make aam sotto diced in cube shape
Method
Heat Oil in a deep bottomed pan
Temper the hot oil with 2 tsp of black mustard seeds and 2 dry Red Chili. Cover with a lid to avoid mustard dancing around your kitchen. Note: You can avoid the Chili if you don't want spicy,as i don't like it.
When the mustard sputters, add the chopped tomatoes, a pinch of turmeric, little salt and saute them. Then cover and cook the tomatoes at low heat. The juicy tomatoes will release a lot of liquid and will cook in their own juice. Every minute or so, remove the lid and give a good stir
Once the tomatoes are almost done, add the chopped dates, about 1/3 cup of golden raisins ,Aam sotto dices and stir well. Add about 1 tsp of ginger juice, grate ginger and squeeze to get the juice(Optional). Add about 1/4-1/2 cup of water and cook for a few more minutes till the tomatoes have totally disintegrated and thoroughly cooked to a soft pulp.
Add 1/2 cup of sugar, mix well, adjust for salt & sugar and then let the chutney simmer and reduce to a thick consistency
Now is a small tip. To make the chutney tangy add 1-2 tbsp full of a tamarind chutney to the tomato chutney. You can use a store bought one or make one of your own using tamarind pulp. This really gives the chutney a sweet-tangy taste instead of just sweet.
Before serving, sprinkle with dry roasted cumin powder or dry roasted and ground paanch-phoron powder.
N.B.Whenever you will make chutney,please remind me and send a sms or make a call.Or atleast a mail.because I really love chutney.I do.really.
