BENGALI TAMATAR CHUTNEY Tomato Chutney with Nigella Seeds & Chilli

If you want a sweet element that lends itself to a Bengali meal, this tomato chutney is a favourite. An essential part of thalis in east India, it is flavoured with mustard oil, nigella seeds and ginger and cooked until it is rich and syrupy. MAKES ABOUT 600 G (1 LB 5 OZ)

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Step 1

Heat the oil in a heavy-based saucepan over a medium heat. Add the whole spices, along with the dried chillies and fry for a few seconds. Add the tomatoes and cook for 10 minutes. As they begin to break down, add the chilli powder, jaggery, vinegar and salt. Stir well and reduce the heat to low, and continue to cook for 1¼ hours, without a lid, stirring often to make sure the chutney doesn’t stick to the bottom of the pan. When the chutney thickens and goes dark in colour, turn off the heat.

Step 2

Leave to cool, then decant into sterilised jars, seal and store store in the refrigerator. Consume within 2 weeks.