Bengali Style Tomato Chutney Recipe

Here is a recipe for bengali style tomato chutney. A bong style spicy tangy tomato chutney. In bengali households tomato chutney is a permanent feature on the dining table. They love to have this sweet sour tomato chutney with every thing. Especially with bengali khichudi and begun bhaja. Each family has its own combination. Some add raw mango or khajur (dates) and some even aam papad. Some people add a dash of jaggery or sugar. Lets learn how to make bengali style tomato chutney.

Bengali Tomato Chutney

Add 1/2 tsp Red Kashmiri Chilli powder in the mustard oil before adding chopped tomatoes to get a spectacular bright red color.

Serves : 3- 4
Total Time: 30 mins


  • 6 medium tomatoes (slightly tart)
  • 2″ inch Ginger grated
  • 2 Whole Dry Red Chilli
  • 1/2 cup Sugar (reduce if using sweet tomatoes)
  • 1 tsp Panch Phoran (Check foot note for recipe)
  • A pinch of Salt
  • A handful of Raisins (Khishmish)
  • 1 tsp Mustard Oil

How To Make Bengali Tomato Chutney

  • In a kadai/pan, heat the mustard oil and add the dry whole red chillies and panch phoran.
  • When the seeds begin to sputter add the chopped tomatoes and saute on high flame for 5 mins. Keep stiring it constantly.
  • When the tomatoes will begin to soften and release water.
  • When the tomatoes become mushy add grated ginger and stir fry for a minute more.
  • Then add sugar, salt and raisins. Cover the tomatoes and let them cook till the water evaporates and tomatoes get tender.
  • Add chopped fresh coriander for extra freshness.
  • Once done transfer it to a bowl and let it cool down.
  • Your bengali tomato chutney with raisins is ready to be served with a benagli meal.

Tips for making bengali tomato chutney

  • Panchphoran is kalongi (onion seeds) / rai (mustard seeds) / jeera (cumin seeds) /saunf (fennel seeds)/ few methi seeds (fenugreek seeds).
  • This chutney stays good for 2 – 3 days in refrigerator in an air tight container.
  • You can add a dash of lime to make the chutney more tasty.