“What do we have for dessert maa?” this is what 10 years old Debjani used to ask her mother upon finishing the meal along with the cousins while seating side by side on the floor. The Food was served on Kansa utensil and there was always wooden board type “Pinri” to seat comfortably. At times instead of Maa there were my Mamoni or Rangama (aunties) to answer my question! The answer though always same ” try the Chutney; it is almost dessert-like prepared with Gur!” Be it the Gur Aam or the Gur diye Tentuler Towk or the Gur diye Topa Kul ar Tomato Chutney; our lunch table was always having a Gur based sweet and sour delicacy which has never been Chutney but our very own Chatni!
Gur diye Topa Kul ar Tomato Chutney or Chatni!
Talking about the Gur diye Topa Kul ar Tomato Chatni, a seasonal runny Chutney prepared with Jujube or Ber and Tomato is a family favorite. Having the last spoonful of rice with the sweet and sour Gur diye Topa Kul ar Tomato Chatni was all love and needless to say till now my favorite. In the winter whenever I go to my North Calcutta residence during the lunchtime with or without informing them; they fed me this Chatni with extra serving for sure apart for other homemade delicacies.
Sworoswoti Pujo and Shitol Shoshti memories!
My roots are from West Bengal and hence I have grown up seeing my family making the Shitol Shoshthi Spread on the night of Saraswati pujo. A gala spread consisting of the Gota Sheddho, Postor Bora, Panta Bhat, Niramish Khichuri, Natun Aloor Dum, Khejur Gurer Payesh and Gur diye Topa Kul ar Tometor Chatni was there every year and till date. Needless to say, I tried to learn from them and now I try to cook the same spread at my place.
We used to wait eagerly Saraswati Pujo to come and to grab Kul (Indian Palm) in any form, be it tossed with salt and pepper or the Kuler Aachar or the Gur diye Topa Kul ar Tomato Chutney.
While writing this post, I was not sure whether to use “Chatni” or “Chutney!” Chutney, after all, is having British influence or better to say Anglo-Indian influence while Chatni is a true blue Bengali emotion. Then I found Food Historian Pritha Sen to write somewhere, “Chatni by virtue of its name lends itself to chetey chetey khawa!” Believe me, it is difficult to translate “chetey chetey khawa”; the emotion is such!
The mushy sweet and sour Chatni prepared with Topa Kul, Tomato, a few raisins (optional); tempered with Panch Phoron and sweetened with Gur/ Jaggery is pure bliss! Ingredients are easily available, though, a few are seasonal; cooking process is simple and the rest is all about chetey chetey khawa!
Here’s how I cook Gur diye Topa Kul ar Tomato Chutney!
- Serves: 5-6 People
- Serving size: 50g
- Calories: 172
- Fat: 2.5g
- Saturated fat: 0.3g
- Carbohydrates: 37.8g
- Sodium: 399mg
- Fiber: 0.3g
- Protein: 0.5g
- Cholesterol: 0mg
- Ripe Topa Kul / Jujube: 150g
- Tomato: 200g
- Gur/ Jaggery: 200g
- Panch Phoron/ Bengali Five Spices: ½ Tsp.
- Panch Phoron Powder: ¼ Tsp.
- Turmeric Powder: ¼ Tsp.
- Dried Red Chili: 1-2
- Salt: ½ Tsp.
- Mustard Oil: 1 Tbsp.
- 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 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 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.
You can add a few Raisin if want to.
You can escape the Panch Phoron Powder.
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!
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This is a traditional Bengali meal cooked specially for the occasion of Shitol Shoshthi ( The day after Saraswati Puja/ Basant Panchami) by the Ghoti clan (proud people having their original base in West Bengal 😏 ). Everything from this meal is actually left-over; cooked on the night before the 6th day of Bengali Month. This no-onion no-garlic meal started with Gota shidhho ( a cold soup prepared with whole lentil and vegetables), Bengali Khichuri, Panta Bhat (Pokjal Bhat; Rice cooked a night before and a bit fermented upon adding cold water); Postor Bora ( Poppy Seed Fritters), Notun Aloor Dum, Kuler Twok ( Jujube and tomato chutney with Jaggery) and Patali gurer Payesh ( Rice Kheer with date palm Jaggery). One more thing I must mention, we worship our Shil-nora (Shil-batta) on this particular day. . . . . . . . . . . . . #debjanirrannaghar #foodphotography #foodstyling #india_undiscovered #walkwithindia #desi_diaries #photofiefood #tv_foodlovers #still_life_gallery #lonelyplanetindia #betterhomesandgardens #foodblogfeed #indianfoodstories #foodtalkindia#ig_calcutta #calcuttacacophony #bengalifood #vegetarian #storiesofkolkata #storiesofindia#theuncommonbox #scoopwhoop #foodblogfeed @foodblogfeed #onmyblog #inspired @saveurmag #huffpostaste #indianfood #feedfeed @thefeedfeed #onlyinbengal #discoverindiamagazine
Have you tried the Gur diye 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 on firstname.lastname@example.org or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
Here’s the Kul Tomato Chutney Pin for your Pinterest Board!