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Bengali Gur diye Topa Kul ar Tomato Chatni

  • Author: Debjani Chatterjee
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 5-6 People


Bengali Gur diye Topa Kul ar Tomato Chatni or Tomato and Jujube Chutney/ Relish with Jaggery


  • Ripe Topa Kul / Jujube: 150g
  • Tomato: 200g
  • Gur/ Jaggery: 200g
  • Panch Phoron/ Bengali Five Spices: 1/2 Tsp.
  • Panch Phoron Powder: 1/4 Tsp.
  • Turmeric Powder: 1/4 Tsp.
  • Dried Red Chili: 1-2
  • Salt: 1/2 Tsp.
  • Mustard Oil: 1 Tbsp.


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  2. Cut each Tomato into 4 pieces.
  3. Wash and pat dry the ripe Topa Kul / jujube.
  4. 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.
  5. Now heat the oil in a pan and temper it with Panch Phoron and Red Chilli.
  6. Add chopped tomatoes and semi-mashed (with the seed intact within) Jujubes and give a thorough stir.
  7. Start cooking on low flame covering the pan till the Tomato and Jujube soften for around 5-7 minutes.
  8. Add salt, Panch Phoron Powder, and Jaggery and mix thoroughly.
  9. Cook until the Jaggery molten and the Gur diye Topa Kul ar Tomato Chatni turns runny.
  10. Once done, switch the flame off and serve the Chutney at the end of the meal along with Rice once cooled completely.
  11. This can be stored in the refrigerator for around 10 days.


Jaggery can be replaced with equal amount of Sugar.
You can add a few Raisin if want to.
You can escape the Panch Phoron Powder.

  • Category: Pickle
  • Cuisine: Bengali


  • Serving Size: 50g
  • Calories: 172
  • Sodium: 399mg
  • Fat: 2.5g
  • Saturated Fat: 0.3g
  • Carbohydrates: 37.8g
  • Fiber: 0.3g
  • Protein: 0.5g
  • Cholesterol: 0mg
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