Bangali Tomato Chutney with a twist

Need

Ripe red tomatoes – diced 2 cups

Panchforan* – 1tsp

Dried red chili -1 whole

Bay leaf – 1 small

Sultanas – 12-15 pieces

Sugar -3 tbsp. (try it then adjust sweetness as per taste)

Oil – 1tsp

Lemon juice – 1 tbsp

Coriander leaf – fresh chopped – 1 tbsp

Turmeric – ½ tsp

Green chili – 2 slit lengthwise (optional)

Salt – 1 pinch

*Panchforan is a very Bengali spice mix. As the name suggests, it is a composite of 5 spices. There are 2 versions that are popular. For this you need methi (fenugreek seeds), shorshe (mustard seeds), jeera (cumin seeds), mouri (fennel/saunf seeds), and kalo jeera/ kalaunji (nigella seeds), mixed whole in equal quantities.

To make

Heat oil in a pan and splutter the panchforan with the red chili (broken in 2-3 pieces) and bay leaf.  

Add the tomatoes, sultanas, salt, and turmeric, cover and cook on high, till the tomatoes are softened.

Add sugar, chopped coriander, and green chilis and bring to a boil again.

Turn off the heat, squeeze in the lemon juice, and chill before serving after a lavish Indian meal.