Tomato Aam-Papad Chutney

Tomato chutney wtr mark.jpg


Tomato chutney 1.jpg

  1. Chopped Ripe Red Tomato – 250 gm
  2. Sugar – 75 gm
  3. Chopped Dates – 50 gm
  4. Chopped Sweet Aam-papad- 50 gm
  5. Toasted Panchphoran (Bengali Five Spice Mix) powder – 1 tspn*
  6. Mustard seeds – ½ tspn
  7. White oil – 1 tspn
  8. Whole red chili – 1
  9. Salt – ½ tspn
  10. Water – ½ cup


Heat oil in a pan. Tamper the whole red chili and mustard seeds. Add chopped tomato, dates and salt. Sauté for 2 mins.

Now pour water and bring to a boil. Cover and cook on low heat for 5 mins. Give an occasional stir in between.

Open the lid and check whether tomatoes are soft and the consistency is thick & pulpy.

Add the aam-papad and sugar. Stir nicely and let the sugar melt. Cover and cook for 1-2 mins. Keep a watch as the contents should not stick to the bottom.

When the water has been completely absorbed, mix in half the ground panchphoran. Transfer to a serving bowl and let the contents cool.

Sprinkle the remaining panchphoran powder. Cool it before serving.

*Panchphoran powder is a mix of 5 spices that is used extensively in Chutneys. It enhances the flavor and adds the element of spiciness to the chutney.


  1. Jeera – 1 tspn

2 Fennel(saunf) – 1 tspn

  1. Methidana – ½ tspn
  2. Kalonji(nigella seeds) – ½ tspn
  3. Mustard seeds- ½ tspn
  4. Dry Red chili – 1 small

Dry roast all the ingredients and grindthem in a hand mortar. The mix can be stored in airtight bottle for future use.


One Comment Add yours

  1. Heavenly! I want this more…

    Liked by 1 person

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