One of the top favorites on my site is my recipe for Bengali Tomato Chutney, who knew? Today, I tried a version in the instant pot, and I am in love. Truly this version practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing. Tomatoes are not native to the Indian table, which is why people first began to use them for chutneys and relishes.
This particular version is lighter and delicate, very similar to Bengali chutneys made with green mangoes in the summer months in India. This recipe has lower sugar than some other counterparts, to complement its gentler, lighter consistency. The ingredient that is truly making this a super happy marriage is the ginger. It might be a little unusual to see so much ginger in a Bengali chutney, but, flavor is an interesting thing. You can discover and have fun once you are willing to play.
As a side note, the Bengali chutney has a very specific place on the Bengali table. It is sweet, tart and spicy and meant to be a palate cleanser between the savory course and dessert. It is generally light and nothing like that bottled stuff you find on grocery store shelves. Of course, there is a place for all that and so if you like and want your chutney thick and stick, increase the sugar in this recipe by 1/2 cup and simmer the chutney until it reaches your desired consistency. Today was such a laid back kind of day. I was at home, without loads of errands and the kids and dad were out the whole day at robotics. I was even able to make a run for an afternoon latte, while dinner was cooking. Thank you instant pot!
Now to grab some more of the chutney!
A light and delicate take on the Bengali tomato chutney with added zest from fresh ginger.
- 1 and 1/2 tablespoon oil (preferably mustard)
- 1 teaspoon fennel seeds
- 1 and 1/2 tablespoons freshly grated ginger
- 4 medium sized plum tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup water
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon nigella seeds (can be substituted to mustard seeds
- Turn the instant pot on the saute mode. Add in about 1 tablespoon oil and wait until the display registers hot. Add in the fennel seeds. After 30 seconds add in the ginger and saute lightly for about 20 seconds.
- Add in the tomatoes, salt, brown sugar and water and mix well and bring the mixture to a simmer.
- Cancel the saute mode and set on pressure cook for 4 minutes.
- Open the lid after a natural pressure release.
- Puree the chutney with an immersion blender if you like the smooth consistency (I do!)
- Heat the remaining oil in a small pan, add in the crushed red pepper flakes and wait until they darken.
- Add in the nigella seeds pour the seasoned oil over the tomato chutney and cool before serving.
- Stove Top Instructions
- Follow the process as described but reduce the water by half. Cover and cook for 20 minutes before removing.