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

- Indian


- 1

Cooking Time

-60 Min


- Medium

Preparation Time

- 20 Min


  • 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


  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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Ripudaman Handa


Chef Ripudaman Handa cooked with his mother as a little boy. From rolling out perfectly round rotis, offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it�s been a delicious journey of for this young celebrity chef.

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