{"id":26011,"date":"2023-09-13T09:18:33","date_gmt":"2023-09-13T13:18:33","guid":{"rendered":"https:\/\/briwebapp.net\/cfgxfm\/?p=26011"},"modified":"2023-09-13T09:18:33","modified_gmt":"2023-09-13T13:18:33","slug":"you-need-to-make-this-bengali-tomato-chutney","status":"publish","type":"post","link":"https:\/\/briwebapp.net\/cfgxfm\/blogs\/mornings\/2023\/09\/you-need-to-make-this-bengali-tomato-chutney\/","title":{"rendered":"YOU NEED TO MAKE THIS!! Bengali Tomato Chutney"},"content":{"rendered":"

My friend Yoga Ann introduced this to me many years ago, but I kinda forgot about it…<\/p>\n

But I was trying to think of what to do with all my tomatoes and remembered it!!<\/p>\n

And now I am totally OBSESSED!!<\/p>\n

Rob and I stood in the kitchen last night spooning it onto Poppadums’ and then spread it on our burgers…SOO GOOD!!<\/p>\n

The thing that makes it, is the Panch Phoran which is a spice blend you don’t often see, but the recipe to make it yourself is at the bottom of this recipe, plus I have purchased it before at this awesome Spice store in Port Stanley, Pepper Tree Spice Co. and you can order online!\u00a0https:\/\/peppertreespice.com\/collections\/spice-blends\/products\/panch-phoran<\/a><\/p>\n

(FYI the I got the Fruit Frog in my photo at the Rebound Youth Makers Market, isn’t she the cutest!!\u00a0 Thanks to @the_crafty_cat_by.sarah find her on INSTA!<\/strong><\/p>\n

***Let me know if you make it and if you LOVE it as much as I do!! Text me at 519-464-1999 (A1 Security Textline)<\/p>\n

***Side note, I don’t have a food scale, so I weighed myself holding an empty bowl, then filled the bowl with tomatoes and weighed myself until I got to 2lbs..:) (2lbs, cause I doubled the recipe)<\/p>\n

\n
\n

Tomato Chutney (Bengali)<\/h1>\n

Ingredients<\/h1>\n<\/div>\n
\n

1<\/strong>” cube of ginger peeled<\/p>\n

2<\/strong>\u00a0Tbsp vegetable oil<\/p>\n

1\/2<\/strong>\u00a0tsp Panch Phoran (recipe follows)<\/p>\n

2<\/strong>\u00a0whole, hot, dried red chillies (you could use chili flakes<\/p>\n

6<\/strong>\u00a0good size cloves of garlic mashed to a pulp<\/p>\n

1<\/strong>\u00a0lb\/450 g tomatoes, chopped<\/p>\n

1<\/strong>\u00a0tsp salt<\/p>\n

1\/4<\/strong>\u00a0cup sugar (adjust up or down to taste based on sweetness of tomatoes)<\/p>\n

4-5<\/strong>\u00a0dried apricots, cut into 1\/2″ cubes<\/p>\n

2<\/strong>\u00a0whole, fresh hot chillies<\/p>\n

Panch Phoran – mix equal parts of the following:<\/strong><\/p>\n

whole cumin seeds<\/p>\n

whole black mustard seeds<\/p>\n

whole fennel seeds<\/p>\n

nigella seeds<\/p>\n

whole fennugreek seeds<\/p>\n

store in an airtight container<\/p>\n<\/div>\n

\n
\n

Directions<\/h3>\n
\n

Cut the ginger, crosswise, into very fine slices. Stacking several slices together at a time, cut them into very fine slivers. Heat the oil in a heavy-based pan over a medium flame. When hot, put in the Panch Phoran. Let the spices sizzle and pop for a few seconds. Now put in the red chillies. Stir once and put in the ginger and garlic. Stir for about 5 seconds. Now put in the tomatoes, salt and sugar. Simmer on a medium to medium-low flame until the chutney begins to thicken. This may take about 15-20 minutes (I find it takes more). Now add the apricot cubes and the green chillies. Simmer and cook on a lowish heat for another 10-15 minutes or until the chutney is thick and has a glazed look. Serve at room temperature.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n<\/div>\n<\/div>\n
\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"My friend Yoga Ann introduced this to me many years ago, but I kinda forgot about it… But I was trying to think of what to do with all my tomatoes and remembered it!! And now I am totally OBSESSED!! Rob and I stood in the kitchen last night spooning it onto Poppadums’ and then","protected":false},"author":29,"featured_media":26015,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"featured_img_display":"Yes","footnotes":""},"categories":[15],"tags":[],"class_list":["post-26011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mornings"],"publishpress_future_action":{"enabled":false,"date":"2026-04-18 09:35:38","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"react_link":"https:\/\/foxfm.com\/blogs\/mornings\/2023\/09\/you-need-to-make-this-bengali-tomato-chutney\/","_links":{"self":[{"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/posts\/26011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/comments?post=26011"}],"version-history":[{"count":1,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/posts\/26011\/revisions"}],"predecessor-version":[{"id":26016,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/posts\/26011\/revisions\/26016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/media\/26015"}],"wp:attachment":[{"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/media?parent=26011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/categories?post=26011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/briwebapp.net\/cfgxfm\/wp-json\/wp\/v2\/tags?post=26011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}