Recipe from Madhur Jaffrey
Adapted by Tara Parker-Pope
- Total Time
- 1 hour 15 minutes
- Rating
- 5(39)
- Notes
- Read community notes
At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and thin, crisp flatbreads (pappadoms), is served as the penultimate course, just before the dessert. It can, however, be served with a main dish like roast turkey or pork. This version of the traditional sauce was brought to The Times by Madhur Jaffrey, the renowned Indian cookbook author. —Tara Parker-Pope
Featured in: Bengali-Style Tomato Chutney
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Ingredients
Yield:About 1½ cups
- 2tablespoons olive, canola, or peanut oil
- ½teaspoon whole cumin seeds
- ½teaspoon whole brown or yellow mustard seeds
- ¼teaspoon whole fennel seeds
- 2cups tomato puree, canned or homemade
- 1½teaspoons very finely grated peeled fresh ginger
- ¾cup apple cider vinegar
- 1cup sugar
- ¾teaspoon red pepper flakes
- 1¼teaspoons salt
- 2tablespoons golden raisins (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
218 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 2 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
Step
2
A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
Step
3
Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.
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Cooking Notes
SB
Best condiment recipe ever, like ketchup in heaven. Try it on a hamburger. This and Usha’s Salted Pinapple Chili Turmeric Pickle relish; along with Kimchi are my go-to recipes for accompanying Korean Bo Ssam Barbecue or Tandoori Chicken and Indian Flatbreads.
Ki
I used fresh mixed with Muir Fire roasted canned. Holy moly good. Doubled ginger and seeds except fennel, used coconut sugar 1/2 of what is called for, played around with different vinegars. Extra raisins. It is outrageous good with lamb, on a burger, with creamcheese, people cannot get enough. Heaven’s ketchup indeed! This is my 10th batch!
janka
I’ve been making and canning an earlier version of this recipe from Madurai Jeffrey for years. The small jars make great gifts. It is delicious with Indian dishes, rich meats, on a bagel with cream cheese….I could go on…!
Rebecca
For how long can one store this chutney in the fridge? Please and thanks:)
Carol
makes a sticky mess when you spill it. great taste
Ki
I used fresh mixed with Muir Fire roasted canned. Holy moly good. Doubled ginger and seeds except fennel, used coconut sugar 1/2 of what is called for, played around with different vinegars. Extra raisins. It is outrageous good with lamb, on a burger, with creamcheese, people cannot get enough. Heaven’s ketchup indeed! This is my 10th batch!
Bob
Be very fast with those spices added to the oil. They burn quickly. I made mine with fresh tomatoes. It is absolutely delicious and the color is stunning.
SB
Best condiment recipe ever, like ketchup in heaven. Try it on a hamburger. This and Usha’s Salted Pinapple Chili Turmeric Pickle relish; along with Kimchi are my go-to recipes for accompanying Korean Bo Ssam Barbecue or Tandoori Chicken and Indian Flatbreads.
MelissaJane
Meh. This was OK.
Tessa
Any canned tomatoes will do. Purée is available or crushed tomatoes is similar product. Also diced tomatoes would be fine or canned whole tomatoes if you put them in a bowl and crush between your fingers or with a potato masher. You really can’t go wrong here.
Janet
I am not sure what canned tomato product to use for this recipe. I've seen tomatoes packed in puree but not tomato puree as a stand-alone product.
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