Bengali-Style Tomato Chutney

Recipe from Madhur Jaffrey

Adapted by Tara Parker-Pope

Updated May 1, 2024

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Total Time
1 hour 15 minutes
Rating
5(46)
Comments
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At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and thin, crisp flatbreads (pappadoms), is served as the penultimate course, just before the dessert. It can, however, be served with a main dish like roast turkey or pork. This version of the traditional sauce was brought to The Times by Madhur Jaffrey, the renowned Indian cookbook author. —Tara Parker-Pope

Featured in: Well’s Vegetarian Thanksgiving 2010

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Ingredients

Yield:About 1½ cups

  • 2 tablespoons olive, canola, or peanut oil

  • ½ teaspoon whole cumin seeds

  • ½ teaspoon whole brown or yellow mustard seeds

  • ¼ teaspoon whole fennel seeds

  • 2 cups tomato puree, canned or homemade

  • 1 ½ teaspoons very finely grated peeled fresh ginger

  • ¾ cup apple cider vinegar

  • 1 cup sugar

  • ¾ teaspoon red pepper flakes

  • 1 ¼ teaspoons salt

  • 2 tablespoons golden raisins (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

44 grams carbs; 218 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 361 milligrams sodium; 2 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.

  2. Step 2

    A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.

  3. Step 3

    Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

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Ratings

5 out of 5
46 user ratings
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Comments

SB

Best condiment recipe ever, like ketchup in heaven. Try it on a hamburger. This and Usha’s Salted Pinapple Chili Turmeric Pickle relish; along with Kimchi are my go-to recipes for accompanying Korean Bo Ssam Barbecue or Tandoori Chicken and Indian Flatbreads.

Ki

I used fresh mixed with Muir Fire roasted canned. Holy moly good. Doubled ginger and seeds except fennel, used coconut sugar 1/2 of what is called for, played around with different vinegars. Extra raisins. It is outrageous good with lamb, on a burger, with creamcheese, people cannot get enough. Heaven’s ketchup indeed! This is my 10th batch!

Bob

Be very fast with those spices added to the oil. They burn quickly. I made mine with fresh tomatoes. It is absolutely delicious and the color is stunning.

janka

I’ve been making and canning an earlier version of this recipe from Madurai Jeffrey for years. The small jars make great gifts. It is delicious with Indian dishes, rich meats, on a bagel with cream cheese….I could go on…!

Rebecca

For how long can one store this chutney in the fridge? Please and thanks:)

Carol

makes a sticky mess when you spill it. great taste

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