Tomato Kul er Chutney/Tomato Ber (Jujube) Chutney

In Bengali cuisine chutney is served at the end of a full course meal, to devour it alone. Bengalis don’t have their chutney with snacks or parathas. 🙂 ‘Tomato Kul er Chutney’ is my Mom’s recipe. It has so many complex yet delicious layers of taste that it can’t be put it into words! You’ve to make it to explore the taste fully.

The ‘key’ ingredient of this chutney is Kul/Ber (jujube). It’s a seasonal fruit available for few months only. Other than having it as it is, we make ‘Kul er Achaar’ (Sweet and Spicy Ber Pickle) with Jaggery (Gur) using this tropical fruit and this chutney. It’s made with small sized Ber, what we call ‘Topa Kul’ in Bengali. And you must need the ripe ones to make this. It’s a very easy recipe. Give this a try before Ber disappears from market.

Tomato Kul er Chutney
Tomato Kul er Chutney

Tomato Kul er Chutney/Tomato Ber (Jujube) Chutney

Ingredients

  • Tomato- 4 (medium sized)
  • Kul/Ber/Jujube- 14 (fully ripe)
  • Tamarind- 3 tbsp
  • Fennel seeds- 1 tsp
  • Turmeric powder- ½ tsp
  • Salt- ½ tsp
  • Vegetable oil- 1 tbsp
  • Granulated sugar- 10 tbsp
  • Whole dry red chilli- 1 (broken)

Method

Soak tamarind in ½ cup of water, keep aside. Break the tamarind into pieces using your fingers, while soaking into water. We get tamarind in hard blocks here, so they need this step to make them soft. If you’re getting regular tender tamarind then soaking is not required.

Roughly chop the tomatoes, keep aside.

Heat oil in a deep frying pan/kadai. Temper with dry red chilli and fennel seeds. Add chopped tomatoes, salt and turmeric powder. Mix, cover and cook on low flame for 5 minutes. Uncover, mash the tomatoes little bit with the help of spatula. Now add the tamarind-water concentrate into this. Next to add ber and sugar. Mix well. Cook on low flame for 10 minutes. Sugar will melt completely within this time. Keep stirring in between. Remove from heat.

Serve at the end of a meal. Enjoy!

Note:

  • Consistency of this chutney should be medium thick. I cook this without water. You can add some water to get the right consistency as per your choice.
  • This chutney stays well up to 7 days. Keep refrigerated in an air tight container.
Tomato Kul er Chutney
Tomato Kul er Chutney
Ripe Kul/Ber
Ripe Kul/Ber
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