Chutneys (Khatta-Meetha)

Chutneys have a special place in an Indian household’s daily meal. It can be sour, salty, tangy or sweet & spicy. Here I have presented the recipe for a sweet and spicy tomato chutney that is popular in Bengali household having roots in erstwhile East Bengal(now Bangladesh). Chutneys of East Bengal households are spicier & tangier, where as those of west Bengal households are sugary & non-spicy. Both are unique in taste. A typical Bengali meal remains incomplete without chutney as the last course before sweet dish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s