The very first time I made this chutney was way back in 2014, where I have used green tomatoes from my Dad’s backyard garden in Kolkata. I had visited for a vacation and Ma showed me how to make this delicious chutney. It can wake up your palate at the first bite.
Bengali Style Green Tomato Chutney
This is a Bengali Style Green tomato chutney and just like most Bengali recipe, this too has very minimal spices and cooks very fast. Typically, this chutney is enjoyed at the end of the meal with little rice. But you can also change the recipe a tad bit and use it as a relish to go on a sandwich or on your charcuterie board.
Ingredients you need
Green Tomato - I used 1 red tomato too, as I just wanted to use the last three tomatoes from our garden. If you want to use red tomatoes, pick the firm ones. In this particular chutney, we want the tomatoes to stay in shape and not get mushy as you cook the tomatoes in the mustard sauce. Mustard Oil - With the mustard paste and the mustard oil, the dish gets the best pungent aroma that balances beautifully with the tangy green tomatoes. Fennel seeds and Fennel powder - Fennel seeds gives a lovely floral aroma. If you don’t have fennel seeds, you can use black mustard seeds or even cumin seeds along with cumin powder. Green Chili - I use 1 green chili while making the mustard paste and then add 1 more at the end, slit in half. The green chili adds heat and flavor too. Turmeric Powder - A very tiny amount of turmeric powder is added for color, but you can discard if you don’t have any turmeric powder.
Steps to prepare
1- Slice the green tomatoes into bite size wedges. You can use partially red tomatoes too, the once that are firm and has a hint of green shade in it. 2- Soak the white mustard seeds for an hour. 3. In a hot skillet, pour mustard oil and let it heat up. 4- Add the fennel seeds and let it splatter for a while. No other spices are added in the chutney. 5- Add the tomatoes and toss it around. Add salt, sugar and turmeric powder. 6- Cover and let the tomatoes softened a little. 7-Add the soaked mustard seeds to a wet blender along with a couple of green chili finely chopped. 8- Add little water and blend it to a smooth consistency. 9- Pour the mustard paste and toss it around. 10- Taste for salt and sweetness and add more if needed to balance the flavor. Finally, add fennel powder for the refreshing flavor. Don’t cook the mustard paste for too long, or else it can turn into a bitter taste. Enjoy the pungent, savory Bengali style Green Tomato Chutney with steamed white rice.
Variation you can add to the mustard paste
We Bengalies refer to mustard paste as shorshe bata, a very common sauce used in various dishes, veg and non veg. Shorshe bata, is an acquired taste. While some loves the strong pungent smell of mustard, others may prefer a more subtle taste. To make the sauce a bit subtle, add grated coconut while making the mustard paste. You can use freshly grated coconut, frozen or even desiccated dry coconut flakes. The sweetness of the coconut helps to mellow down the pungent taste of mustard. In Bengali cuisine, chutney plays a very important role. We prepare more often than you can imagine, especially during summer. We make it with whatever veggie or fruit is in season and serve as a side dish for lunch, to relish with the rice.
One Important Note to keep in mind
This green tomato chutney is probably one of the quickest. Most simple dishes often has one keynote to remember, that can make or break the dish. In this case, it is the mustard paste. Don’t cook the mustard paste for too long or else it will start to taste bitter, turning the dish almost inedible. So, the timing and measurement is very important. I used whole mustard and ground it to a paste, but to make life easy, dry mustard powder can also be used. This Bengali Style Green Tomato Chutney is unlike any you have tried. So while tomatoes are still in season and if you enjoy the taste and flavor of mustard, make this chutney.
Try these Chutney Recipes
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