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Bengali Tomato Chutney

This recipe for tomato chutney is a real memory throwback. The use of the Bengali spice mix Patch Phoron -- which literally means “five spice” and includes fenugreek seed, nigella seed, fennel seed, cumin seed and black mustard seed -- takes me back to the tastes and smells of my childhood. It is delicious eaten hot or cold. As well as a condiment to Indian food, it works really well as a side dish to cold cuts and cheese.

A bowl of Tomato Chutney garnished with cilantro by Simon Majumdar

Bengali Tomato Chutney Recipe


24 Shrimp (15-21 Count – Peeled, Tail On)

  • 6 Large Tomatoes (Deseeded and Chopped)

  • 1 Teaspoon While Mustard Seeds

  • 1 Shallot (Minced)

  • 1 Inch Fresh Ginger (Fine Diced)

  • 3 Serrano Chili (Deseeded and Minced)

  • 3 Cloves Garlic (Minced)

  • 2 Teaspoon Panch Phoron (Combination Mentioned in the Introduction)

  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Tamarind Concentrate

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Black Pepper

  • 4 Tablespoons Vegetable Oil


  1. Heat up a saucepan to a gentle heat.

  2. Add the vegetable oil.

  3. Add the white mustard seed, and cook until they begin to pop.

  4. Add the shallot, and cook for two minutes.

  5. Add the ginger, chili and garlic, and cook for 2-3 minutes.

  6. Add the Panch Phoron and cook until the seeds begin to pop.

  7. Add the Garam Masala and cook for one minute.

  8. Add the chopped tomatoes. Place a lid on the pot and cook on a medium heat for 5-6 minutes.

  9. Add the tamarind extract, and the salt and pepper.

  10. Cook on a gentle heat until the tomatoes have begun to break down.

  11. Some people blend this chutney for a smoother consistency. I like to leave mine with chunks for texture.


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