The first time I tasted this chutney at a guest’s house, I almost finished half the jar. It’s a typical all round chutney in a Bengali household eaten with rotis and rice alike. It has pieces of Mango jelly which gives it a unique taste. I usually make a jarful and keep it in the fridge for a good 15 days. The best combination is rice, daal and this chutney. Enjoy!!
- ½ kg tomatoes
- 200 gm mango jelly (ambavat)
- 100 gm seedless dates
- 1 piece ginger
- 1 tsp oil
- ½ tsp mustard seeds
- 1 stick cinnamon (optional)
- 2 pinch salt
- 1 cup water
- 1 cup sugar
- Cut the tomatoes into small pieces without the seeds and keep it aside
- In a pan, heat the oil, and add mustard seeds and cinnamon.
- Once it crackles, add the cut tomatoes, add salt and water and let it cook
- Once its soft and cooked, add chopped dates, grated ginger and sugar
- Stir well till the sugar dissolves and the water dries up
- Add chopped mango jelly and stir for another 2 minutes
- Store it and refrigerate it after it cools
- Serve with rotis or rice.
Preparation time: 20 minutes