Tomato Chutney with The Bengal Blend


Tomatoes!! Tomatoes!! Tomatoes!! For about half the year there is an abundance of this fruit in our area (Hudson Valley). Storing them for the winter is almost a trend and makes you feel resourceful and smart. But come February, you may have run out of ideas to use them. That's when you break out this recipe and make a jar full of it to last you for a couple weeks (never lasts that long!) It's also a great gift to send a friend you haven't seen in a while due to the pandemic.  It's so delicious we find multiple ways to eat it. One of my favorite, quick & easy ways to eat it is on an Egg-bacon-Cheese sandwich on fresh homemade bread. 


Mustard Oil: For many of you who have not used this oil, it is a pungent oil used to give many Indian dishes an extra bit of spiciness. It is available online to purchase or if you happen to live near an Indian grocery store, available there as well. If you don't want to bother, just replace it with canola oil. It will do, sans the spiciness. I would however recommend purchasing a jar of Mustard oil (preferred brand; Patanjali). I use this to cook many curries and also for my Mustard Fried Eggs for breakfast, best way to fry an egg!!  

Jaggery: Also known as "Gud" (pronounced "gurr") . This is an unrefined sugar product. When purchasing this at any store, look for ones with a lighter shade. They come in blocks or powder form, I prefer the blocks. You just have to chip away at the block over time. 



  • 1 tbsp Mustard Oil (See Note above)
  • 1 tsp of The Bengal Blend
  • 1 tbsp Ginger- Garlic Paste
  • 2 cup home-canned Tomatoes or 2 large fresh Tomatoes
  • 6-8  Dates - chopped
  • 2 tbsp Jaggery 
  • 1/2 tsp salt

Heat the mustard oil in a small wok or deep pan, until it begins to smoke a little. (my mother always advised me to watch for the smoke, because raw mustard oil can give some people an upset stomach). Once you see the oil smoking, add the The Bengal Blend and let it crackle until the mustard seeds aren't popping anymore (5-10 seconds).

Add the ginger-garlic paste to the pan. Be careful and use a splatter-guard here. This mixture will splatter on first contact with hot oil. Stir fry until the ginger-garlic paste has browned slightly and there is no more raw smell coming from it. Add the rest of the ingredients, mix well and cook on low-medium heat for 20 mins or until the excess water has evaporated and the chutney has a syrupy thick consistency. 

Serve alongside Turmeric Rice with Peas & Garam Masala Chicken Curry .Or you can get creative! This chutney can be saved in the refrigerator for 2-3 weeks. 


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