Chutney holds a special place in the Bengali meal: a spoonful with rice seems to change the taste of the whole dish. Chutney is made from many ingredients in Bangladesh, sometimes just tomatoes, sometimes jujube (boroi), and sometimes a mix of the two that makes a dish of its own.

Tomato and jujube chutney is just such a recipe, winning everyone over with its mix of sour and sweet. It is easy to make and tastes wonderful, and young and old alike enjoy it, especially with rice or khichuri.

Here is how to make it.

First heat enough oil in a pan. When hot, temper it with dried chillies, mustard seeds and bay leaves. When the aroma rises, add ginger paste and fry lightly. Then add the chopped tomatoes, sugar and jujubes together.

Cook over a medium flame. When the tomatoes slowly melt and soften, stir well to combine. Then add salt and the remaining spices, and simmer the chutney over a low flame so that it thickens gradually.

When the tomatoes have become mushy, add a little water. This gives the chutney a good texture and stops it burning. Then add panch phoron powder and a little oil and stir again.

Mix everything well, cover and cook over a low flame for a while, stirring now and then so it does not stick to the bottom. When the chutney is as thick as you like, take it off the heat.

Source: Jagonews24. First published in Bengali on The Agro News.