Homemade Mango Lassi

 

How to make Authentic & Mouthwatering Bengali Tomato Chutney ?

Welcome back to the kitchen! Today, we’re whipping up a vibrant, tangy, and slightly spicy Bengali Tomato Chutney that’s perfect as a side for rice, parathas, or snacks. It’s fresh, zesty, and packed with flavors that will make your taste buds dance!

This recipe is simple, beginner-friendly, and uses everyday ingredients—yet it tastes like it’s straight out of a Bengali kitchen.

Ingredients (Serves 2–3)

• 4 large tomatoes, chopped
  
  

• ½ lime, juiced
  
  

• ½ red onion, finely chopped
  
  

• 10 g fresh coriander (cilantro), chopped
  
  

• ½ teaspoon jeera (cumin seeds)
  
  

• 3–4 small red chilies
  
  

• 2 green chilies
  
  

• 4–5 cloves garlic, minced
  
  

• 3–4 tsp cooking oil
  
  

• 2 tsp olive oil
  
  

• Salt & black pepper, to taste

Step-by-Step Instructions:

1️⃣ Prep Your Ingredients

• Chop tomatoes roughly.
  
  

• Finely chop red onion and coriander.
  
  

• Slice red and green chilies, and mince garlic.
  
  

• Squeeze the lime and keep the juice ready for later.
  
  

💡 Tip: Adjust the number of chilies according to your spice preference.

2️⃣ Roast the Cumin & Garlic

• Heat 3–4 tsp cooking oil in a pan over medium heat.
  
  

• Add ½ tsp jeera (cumin seeds) and let them sizzle for 10–15 seconds until aromatic.
  
  

• Toss in minced garlic and sauté until lightly golden (about 30 seconds).
  
  

3️⃣ Cook the Onions & Chilies

• Add finely chopped onions and sauté until soft and translucent.
  
  

• Add red and green chilies and cook for another 1–2 minutes to release their flavor.
  
  

4️⃣ Add the Tomatoes

• Stir in the chopped tomatoes.
  
  

• Season with salt & black pepper.
  
  

• Cook on medium-low heat, stirring occasionally, until the tomatoes soften and turn into a saucy, slightly thick chutney (about 8–10 minutes).
  
  

5️⃣ Add the Finishing Touch

• Drizzle in 2 tsp olive oil for extra richness.
  
  

• Add a squeeze of lime juice for tanginess.
  
  

• Taste and adjust seasoning: more salt, pepper, or chili as desired.
  
  

6️⃣ Garnish & Serve

• Sprinkle fresh chopped coriander on top.
  
  

• Serve warm or at room temperature as a side with rice, parathas, or even sandwiches.

🌟 Pro Tip: This chutney tastes even better the next day when the flavors have melded together. Store in an airtight container in the fridge for 2–3 days.

Quick Tips for Readers

• Balance flavors: Tomatoes should be soft but not mushy; lime adds a refreshing zing.
  
  

• Adjust heat: For milder chutney, reduce red chilies or remove seeds.
  
  

• Make it ahead: This chutney keeps well and can be made in advance for busy days.