Nolen Gur diye Tomato Chutney (Tomato Chutney with Date Palm Jaggery - Bong style)

Name: Nolen Gur diye Tomato Chutney (Tomato Chutney with Date Palm Jaggery - Bong style)
Cuisine: Indian
Ingredients: 3-4 medium size ripe tomatoes, chopped; 1 tbsp. mustard oil; 1/2 tsp. panch phoron; 1 dry red chili; 2 green cardamoms; pinch salt; 1/4 tsp. cardamom powder; 2 bay leaves; 1/3 cup nolen gur (date palm jaggery) or as required; 5-6 cashew nuts, chopped; 5-6 almonds, chopped; 10-12 raisins; 2-3 dates, pitted & chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#NV - There is no better way to end a Bong style meal than with this yummy sweet tomato chutney. It is traditionally served with fried papad. Few chopped cashew, almonds, dates and raisins are added for a bit of crunch. It is a very popular menu during special occasions, wedding feasts and as an offering to God during Durga Puja along with Khichuri (khichdi).

Bethica Das @kitchen_flavours

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Ingredients

3-4medium size ripe tomatoes, chopped
1 tbsp.mustard oil
1/2 tsp.panch phoron
1dry red chili
2green cardamoms
pinchsalt
1/4 tsp.cardamom powder
2bay leaves
1/3 cupnolen gur (date palm jaggery) or as required
5-6cashew nuts, chopped
5-6almonds, chopped
10-12raisins
2-3dates, pitted & chopped

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Steps

1

Heat mustard oil in a pan and temper with dry red chili, green cardamom and panch phoron. Sauté for a few seconds.
2

After it stops spluttering, add the chopped tomatoes & a pinch of salt. Cover & cook for 2 minutes.
3

Add the bay leaves, chopped nuts, chopped dates & the raisins. Cover again & cook on a low flame till the tomatoes are mushy.
4

Add the cardamom powder & the date palm jaggery. Mix well & cook, covered till the chutney turns thick.
5

When done, switch off the flame.
6

Enjoy this decadent Bong delicacy at the end of a meal.