Bengali Tomato Chutney Tart By Ripu Daman Handa

Bengali Tomato Chutney Tart

Richly flavoured with Panch Phoron, Bengali tomato Chutney tart is tangy, spicy, and sweet.
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Serves

1

Cooking Time

60 min

Meal Type

snacks

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe9

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 to taste
  • 2 to 3 tbsp coconut oil
  • For tart
  • tart dough
  • 1 to 2 tbsp whole bengal gram

PREPARATION

  1. 1

    For the chutney heat coconut oil in a pan. Add the mustard seeds and dried red chillies. Chop the tomatoes and add them to the pan.
  2. 2

    Add the panch phoron powder, roughly chopped dates, sugar, ginger juice, soaked raisins and salt. Mix and set aside in a bowl.
  3. 3

    Place the tart dough in a tart mould to shape the tart.
  4. 4

    Add the whole Bengal gram at the centre.
  5. 5

    Bake it in a pre heated oven at 180 C for 25 to 30 minutes.
  6. 6

    Remove the Bengal gram from the centre and add the prepared Bengali chutney.
  7. 7

    Spread the mozzarella cheese over the chutney.
  8. 8

    Melt the cheese with the blow torch and serve hot.
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