Tomato Chutney is tangy, spicy, and sweet in taste

Bengali Tomato Chutney Tart
Richly flavoured with Panch Phoron, Bengali tomato Chutney tart is tangy, spicy, and sweet.
Chef Ripudaman handa`s Bengali Tomato chutney recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-60 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • FOR Bengali Tomato Chutney
  • 2 to 3 tomatoes
  • 1 tsp mustard seeds
  • 2 dry red chillies
  • 1½ tsp panch phoron powder
  • 1 tbsp dates
  • 1 tbsp sugar
  • 1 tsp ginger juice
  • 2 tsp raisins
  • 2 tbsp grated mozzarella cheese
  • salt
  • 2 to 3 tbsp coconut oil
  • FOR Tart
  • Tart dough
  • 1 to 2 tbsp whole Bengal gram

HOW TO PREPARE BENGALI TOMATO CHUTNEY TART

  1. 1

    For the chutney heat coconut oil in a pan.
  2. 2

    Add the mustard seeds and dried red chillies.
  3. 3

    Chop the tomatoes and add them to the pan.
  4. 4

    Add the panch phoron powder, roughly chopped dates, sugar, ginger juice, soaked raisins, and salt.
  5. 5

    Mix and set aside in a bowl.
  6. 6

    Place the tart dough in a tart mould to shape the tart.
  7. 7

    Add the whole Bengal gram at the centre.
  8. 8

    Bake in a pre heated oven at 180 C for 25 to 30 minutes.
  9. 9

    Remove the Bengal gram from the centre and add the prepared Bengali chutney.
  10. 10

    Spread the mozzarella cheese over the chutney.
  11. 11

    Melt the cheese with the blow torch and serve hot.

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