Description
Bengali Gur diye Topa Kul ar Tomato Chatni or Tomato and Jujube Chutney/ Relish with Jaggery
Ingredients
Units
Scale
- 150g Ripe Topa Kul / Jujube
- 200g Tomato
- 200g Gur/ Jaggery
- 1/2 Tsp. Panch Phoron/ Bengali Five Spices
- 1/4 Tsp. Panch Phoron Powder
- 1/4 Tsp. Turmeric Powder
- 2 Dried Red Chili
- 1/2 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Pickle
- Method: cooking
- Cuisine: Bengali
Nutrition
- 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
