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Though she is gone now, her memories and the taste of food we tried at each other’s home, will always stay fresh in my mind. Sadly, we lost Manali in a terrible accident a few years back. You can increase or decrease the quantity of these ingredients depending upon your taste. I don’t like things which are too sweet so I add very little sugar and dates to it. Some people also add raisins or jaggery to this chutney. This tomato chutney is sweet in taste and for sweetness dates and sugar, are added to it. It’s very easy to make and gets ready in 15-20 minutes. However, you can also serve it with paratha/ roti or just apply as a spread on bread in your sandwich or use as a vegan & gluten-free dip. Traditionally it’s served with Khichdi, a rice and lentil dish which is the comfort food of many Indians. This tomato chutney recipe which I am sharing today is mainly prepared in West Bengal during Saraswati Puja (a Hindu festival devoted to the goddess of knowledge and wisdom). Bengali food is generally spicy which is another thing that I love.įish curry cooked in mustard paste was my favorite Bengali food but being a vegetarian now I have stopped eating that. The thing that I like the most about Bengali food is that a lot of mustard is used in many recipes of this cuisine and I absolutely love the pungent taste of mustard. That’s the reason why I love Bengali food so much. Since we were best friends, on most of the days either she was eating food at my place or I was eating at hers.
Even when we were not in the same city, we stayed in touch by writing letters to each other every few days. So, we got the opportunity to stay together for around 6-7 years. Her father was my father’s colleague in BRO and they got posted to the same places, thrice – Dhanbad, Sri Lanka, and Shimla. When I was a kid, we had a lot of Bengali neighbors and my best friend - Manali was also Bengali.
Tomato chutney in Bengali style is a flavorful, sweet tomato chutney which is the specialty of an eastern state of India- West Bengal.
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