Fast Cooking Methods Tomato and Dates Bengali Chutney Most Delicious

Without fail cooking ultimate Tomato and Dates Bengali Chutney easy, delicious, practical.

Good Evening my mother, now you get present recipe Tomato and Dates Bengali Chutney with 12 ingredients and 8 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Tomato and Dates Bengali Chutney.

Ingredients for Tomato and Dates Bengali Chutney #

1. Prepare 250 gms : Tomatoes.

2. Needed 6-7 : Dates seedless.

3. Prepare 20 gms : Mango pulp candy (aam shotto).

4. Prepare 7-8 : kaju/cashew.

5. Needed 10-12 : kismish /raisins.

6. Needed 200 gms : Sugar.

7. Prepare to taste : Salt.

8. Needed 2 : dry red chillies.

9. Needed 1/2 teaspoon : paanch phoron(refer to method).

10. Needed 2-3 tsp : lemon juice.

11. Prepare 1/2 tsp : turmeric powder.

12. Prepare 1 tbsp : mustard oil.

If all material requirements Tomato and Dates Bengali Chutney it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking Tomato and Dates Bengali Chutney #

1. Roughly chop the tomatoes and slit the dates vertically. Also cut the mango pulp candy into slices.

2. In a kadai heat 1 tsp mustard oil. Add paanch phoron (cumin seeds, Fennel seeds,klaonji,mustard seeds, Fenugreek seeds) and add dry red chilli to it..

3. Then add tomatoes and turmeric powder along with salt.cover and cook till the tomatoes turn mushy.

4. Add lemon juice and cover & cook for another 3 mins..

5. Add sugar and cook the chutney till the tomatoes turn dark in colour.

6. Add kaju, kismis,dates and mango candy to the chutney. boil the chutney till it reduces to the desired consistency.

7. Remove from heat as the chutney will thicken once it cools down.

8. .

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