Bengali 5-Spice Tomato Chutney

Delicious savory, sweet & spicy tomato chutney inspired by my husbands Helen Aunty when she came to visit our home. A Bengali chutney she learned during her days in Calcutta, using five main spices. Quick to make and pairs wonderfully with rice dishes, like ghee rice, my mumbai fried rice, or parathas!

Ingredients:

• 2 Tbs ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/2 tsp methi seeds

• 1/2 tsp fennel seeds

• 1 bay leaf

• mineral salt to taste

• 5-6 soft tomatoes, medium sized

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder or to taste

• 2 Tbs jaggery

Directions:

Warm 2 Tbs of ghee in a pan. Simmer 1 tsp each of mustard seeds and cumin seeds along with 1/2 tsp each of methi seeds and fennel seeds, one bay leaf, and mineral salt to taste. Add about 5-6 small diced tomatoes. Add 1/2 tsp turmeric and 1/2 tsp red chili powder or to taste. Add 2 Tbs jaggery. Mix well. Simmer until softened. Enjoy scooped with rice or parathas.

Watch how to make this simple and delicious chutney below!