Here's a delicious recipe for Bengali Gur diye Topa Kul ar Tomato Chatni, also known as Tomato and Jujube Chutney with Jaggery. This flavorful relish is a seasonal favorite in Bengali homes.
"Dessert, Mom, what's for dessert?" That's what ten-year-old Dolon would ask her mother, sitting on the floor with her cousins after a meal. They ate off of Kansa plates, always using a wooden "Pinri" board for comfortable seating. Sometimes, instead of her mom, her aunties, Mamoni or Rangama, would answer! But the answer was always the same: "Try the chutney; it's almost like dessert, made with Gur!" Whether it was Gur Aam, Gur diye Tentuler Towk, or Gur diye Topa Kul ar Tomato Chutney, their lunch table always featured a sweet and sour Gur-based delight.
Jump to:
- Gur diye Topa Kul ar Tomato Chutney or Chatni!
- Swaraswoti Pujo and Shitol Shoshti memories!
- History of Chutney
- Tips
- Here's how I cook Gur diye Topa Kul ar Tomato Chutney!
- Recipe Card
- Related Recipes
- Pairing
- Have you tried the Topa Kul ar Tomato Chutney from Debjanir Rannaghar!
- Here's the Kul Tomato Chutney Pin for your Pinterest Board!
Gur diye Topa Kul ar Tomato Chutney or Chatni!
Speaking of Topa Kul ar Tomato Chatni, this seasonal, runny chutney made with jujube (or Ber) and tomato, was a family favorite. Finishing the last spoonful of rice with the sweet and sour kuler Chatni was pure love and my absolute favorite. Every winter, whenever I visited my North Calcutta home for lunch, announced or unannounced, they always made sure I had this chutney, with an extra serving alongside all the other homemade delicious dishes.
Swaraswoti Pujo and Shitol Shoshti memories!
Having grown up in a family with roots in West Bengal, I've always witnessed the special Shitol Shoshthi feast prepared on the eve of Saraswati Puja. It's always a grand affair, featuring dishes like Gota Sheddo, Postor Bora, Panta Bhat, Niramish Khichuri, Notun Aloor Dum, Patali Gurer Payesh, and the delightful Gur diye Topa Kul ar Tometor Chatni, year after year. Inspired by my family's tradition, I've learned to recreate this very same spread in my own home.
We always looked forward to Saraswati Pujo, especially for the chance to enjoy Kul (Indian Palm) in every form. Whether it was simply tossed with salt and pepper, made into Kuler Aachar, or transformed into Gur diye Topa Kul ar Tomato Chutney, we loved it all.
History of Chutney
While writing this, I wondered whether to use "Chatni" or "Chutney!" After all, "Chutney" feels like it has a British, or perhaps Anglo-Indian, influence, while "Chatni" just feels truly Bengali. Then, I remembered Food Historian Pritha Sen writing that "Chatni, by virtue of its name, lends itself to 'chetey chetey khawa!'" It's almost impossible to translate "chetey chetey khawa," the feeling is just so unique!
Tips
That sweet and sour, slightly mushy Chatni, made with Topa Kul, Tomato, and raisins, seasoned with Panch Phoron and sweetened with Gur, is pure happiness!
Here's how I cook Gur diye Topa Kul ar Tomato Chutney!
Recipe Card
Bengali Gur diye Topa Kul ar Tomato Chatni
Bengali Gur diye Topa Kul ar Tomato Chatni or Tomato and Jujube Chutney/ Relish with Jaggery
Ingredients
- 150 g Ripe Topa Kul / Jujube
- 200 g Tomato
- 200 g Gur/ Jaggery
- ½ Tsp. Panch Phoron/ Bengali Five Spices
- ¼ Tsp. Panch Phoron Powder
- ¼ Tsp. Turmeric Powder
- 2 Dried Red Chili
- ½ Tsp. Salt
- 1 Tbsp. Mustard Oil
Instructions
- Cut each Tomato into 4 pieces.
- Wash and pat dry the ripe Topa Kul / jujube.
- Using your hand press the jujubes to tear the skin or use a fork to tear the Jujubes. This will help to cook from the inside as well.
- Now heat the oil in a pan and temper it with Panch Phoron and Red Chilli.
- Add chopped tomatoes and semi-mashed (with the seed intact within) Jujubes and give a thorough stir.
- Start cooking on low flame covering the pan till the Tomato and Jujube soften for around 5-7 minutes.
- Add salt, Panch Phoron Powder, and Jaggery and mix thoroughly.
- Cook until the Jaggery is molten and the Gur diye Topa Kul ar Tomato Chatni turns runny.
- Once done, switch the flame off and serve the Chutney at the end of the meal along with Rice once cooled completely.
- This can be stored in the refrigerator for around 10 days.
Notes
- Jaggery can be replaced with an equal amount of Sugar.
- You can add a few Raisin if want to.
- You can escape the Panch Phoron Powder.
Nutrition
The Gala Spread of Shitol Shoshthi I mentioned above looks like this! Needless to say, it is having the Gur diye Topa Kul ar Tomato Chutney!
Related Recipes
Pairing
Have you tried the Topa Kul ar Tomato Chutney from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Here's the Kul Tomato Chutney Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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