Tomato Amsotto Chutney Recipe – Bengali Bhog Prasad Chutney

Tomato chutney with amsotto, a classic Bengali bhog accompaniment.

Tomator Chutney as a Bhog Prasada

By Barnali Dutta | Published: September 28, 2014

The village folk still prepare “Badha Bhog” on puja days, such as khichuri with chhachra and tomato chutney, khichuri with aloor dum and tomato chutney, niramis polao with bandhakopir tarkari and chutney, or luchi with cholar dal and tomato chutney. In many Bengali puja meals, tomato chutney remains an essential final touch.

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Yield: 1 cup

Serving size: 1 tablespoon | Calories per serving: 15

Ingredients

• Red tomatoes, thinly sliced – 4 large
• Five-spice mix for tempering – 2 tsp seeds (fennel, mustard, onion, coriander, cumin)
• Bay leaf – 2
• Whole red chili – 1
• Salt – 1 tsp
• Turmeric – 1 pinch
• Chopped mango fruit leather (amsotto) – 2 tsp
• Cooking oil – 1 tsp
• Jaggery – to taste
• Lime juice – a little, at the end

Directions

Heat oil and fry the whole spices, bay leaf and red chili. When they crackle, add chopped tomatoes, salt and turmeric, and fry well. When the tomatoes turn soft, add chopped mango fruit leather and then jaggery. Cook until thick. Add a little lime juice at the end and turn off the heat.

Tomato Amsotto Chutney Recipe – Bengali Bhog Prasad Chutney

Tomato chutney with amsotto, a classic Bengali bhog accompaniment.

Tomator Chutney as a Bhog Prasada

By Barnali Dutta | Published: September 28, 2014

The village folk still prepare “Badha Bhog” on puja days, such as khichuri with chhachra and tomato chutney, khichuri with aloor dum and tomato chutney, niramis polao with bandhakopir tarkari and chutney, or luchi with cholar dal and tomato chutney. In many Bengali puja meals, tomato chutney remains an essential final touch.

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Yield: 1 cup

Serving size: 1 tablespoon | Calories per serving: 15

Ingredients

• Red tomatoes, thinly sliced – 4 large
• Five-spice mix for tempering – 2 tsp seeds (fennel, mustard, onion, coriander, cumin)
• Bay leaf – 2
• Whole red chili – 1
• Salt – 1 tsp
• Turmeric – 1 pinch
• Chopped mango fruit leather (amsotto) – 2 tsp
• Cooking oil – 1 tsp
• Jaggery – to taste
• Lime juice – a little, at the end

Directions

Heat oil and fry the whole spices, bay leaf and red chili. When they crackle, add chopped tomatoes, salt and turmeric, and fry well. When the tomatoes turn soft, add chopped mango fruit leather and then jaggery. Cook until thick. Add a little lime juice at the end and turn off the heat.