Gur diye Topa Kul ar Tomato Chutney | Bengali Kul-er Chutney Recipe

"What do we have for dessert maa?" this is what 10 years old Dolon 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 utensils and there was always a 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 the 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.

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

Gur diye Topa Kul ar Tomato Chutney or Chatni!

Talking about the 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  kuler Chatni was all love and my favorite. In the winter whenever I go to my North Calcutta residence during lunchtime with or without informing them; they fed me this Chatni with an extra serving for sure apart from other homemade delicacies.

Swaraswoti Pujo and Shitol Shoshti memories!

My roots are from West Bengal. Needless to say, 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 Sheddo, Postor Bora, Panta Bhat, Niramish Khichuri, Notun Aloor Dum, Patali Gurer Payesh, and also  Gur diye Topa Kul ar Tometor Chatni was there every year and till date. 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.

History of 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! 

Tips

The mushy sweet and sour Chatni prepared with Topa Kul, Tomato, and raisins; tempered with Panch Phoron and sweetened with Gur is pure bliss! Ingredients are easily available, though, a few are seasonal; the 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!

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Recipe Card

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!

https://www.instagram.com/p/BeSG0dtB75A/?hl=en&taken-by=foodofdebjani

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 dolonchttrj@gmail.com. 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!