Summer in Mumbai means ripe tomatoes. Mummy’s kitchen would always smell of the aroma of tomatoes and fennel bubbling on the stove.
This chutney recipe is from my mother’s childhood bestie’s mom, who came from the state of Bengal. I absolutely love the tangy sweet ‘tomatoey’ taste of the chutney that’s fragrant with a hint of fennel seeds. Try it with bread, rotis, rice or as a garnish.
Psst: Did you know ‘chutney’ in Hindi means ‘garnish?’
- 1 pinch nigella seeds
- 1 pinch black mustard seeds
- 1 pinch fenugreek seeds OR 1 star anise
- 1 pinch fennel seeds
- 1 pinch cumin seeds
- 2 dry red chilies
- 2 tablespoon mustard oil
- 5 large tomatoes
- 1 teaspoon chopped ginger
- 2-3 tablespoon chopped dates
- 1 tablespoon raisins
- 1-2 tablespoon brown sugar
- 1 teaspoon ‘amchur’ or dry mango powder
- Salt to taste
- In a pan, heat the spices in mustard oil on low flame tolls it’s aromatic. Take care that the spices don’t burn.
- Add the ginger, followed by the tomatoes. Cook for about 10 minutes covered till the tomatoes soften.
- Now add the raisin and dates, and cook till they are soft and mushy. Covering the pan helps.
- Add the brown sugar, dry mango powder and salt.
- Stir till the chutney thickens. If it sticks to the pan, add water to prevent it from burning.
- Serve with freshly grated ginger on top.