Tamatar Ki Chutney A popular chutney from Bengal – tomatoes cooked with paanch phoran and sugar. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Apr 2016 in Recipes Course New Update Main Ingredients Tomatoes, Green chillies Cuisine Bengali Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 21-25 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Tamatar Ki Chutney 4-5 Tomatoes finely chopped 2 teaspoons Green chillies finely chopped 2 teaspoons Oil to taste Salt ½ teaspoon Red chilli powder ½ cup Sugar Paanch phoran - ¼ teaspoon Fenugreek seeds (methi dana) ¼ teaspoon Onion seeds (kalonji) ¼ teaspoon Fennel seeds (saunf) ¼ teaspoon Cumin seeds a pinch Carom seeds (ajwain) Method Mix together all the ingredients of paanch phoran. Heat oil in a non-stick pan. Add paanch phoran and sauté for 2 minutes. Add tomatoes and sauté for 2 minutes. Add salt, cover and cook for 5-7 minutes. Add green chillies and red chilli powder, mix well and cook for 2 minutes. Add sugar, mix well and cook for 5-7 minutes. Serve hot or chilled #Carom seeds (ajwain) #Cumin seeds #Fennel seeds (saunf) #Fenugreek seeds (methi dana) #Green chillies #Oil #Onion seeds (kalonji) #Red chilli powder #Salt #Sugar #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article