We are a gourmand couple who love to discover new places and eat our hearts out. Follow us for a guilt trip along the food road.
Ok. Let’s talk about Bengali Cuisine. When one hears Jhaal (Spicy), Tok (Sour), Nonta (Salty) and Mishty (Sweet) it becomes a memorable experience either being a Bengali or a non Bengali.
Be it a grand wedding at the most upscale locale, or a small gathering at home, a religious function or just about a kitty party, no Bengali Meal is complete without 2 major elements. One the Rosogolla / Misti Doi and the other Sweet Tomato Chaatney (yes , just like how its pronounced)
One of us having grown up in Kolkata has a fondness and a special place in the heart for this Chutney. This is the last but one step, and then the meal could be called fulfilling and complete. The food scene in West Bengal varies between very sweet and mild to extremely spicy but this one dish is a great and well accepted amalgamation of both the flavours.
The tomato Chutney not necessarily is just a mix of tomatoes with spices but many a times has variations like the Tomato Khejur (dates), or Tomato Kishmish (raisins), or Tomato Amsotto (dried mango pulp). Though the common factor in all these is the robust and fleshy tomato. The add-ons give the extra crunch to this pulpy chutney.
Here we have made the simple yet delicious Tomato Chutney which is a must have not just for the Bengalis but all who love food and enjoy experimenting with taste flavor and aroma.
For more such drool worthy recipes and to know more about the #Foodventures by Axis Bank dining delights check foodventures.diningdelights.in
Also check what the culinary stars of India, Vikas & Vir have to say about their #Foodventures :
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