According to Bengali food style, meal is ended with sweet chutney with a combination of papad, then goes curd and then dessert. Our menu today is sweet tomato chutney combination with papad.
INGREDIENTS:
Diced Tomatoes (250gms).
Salt to taste.
Oil (2 Tsp).
Dried red chilies (1-2).
Mustard seeds (a pinch of).
Finely chopped Aam ada / Mango Ginger(1 Tsp).
Lemon juice (1 Tsp).
Sugar (1/2 cup).
PROCEDURE:
Heat oil in a pan and add mustard seeds and dried red chilies and allow them to pop, now add chopped mango-ginger and saute well, now add diced tomatoes, salt and close the lid and allow it to cook. The water emitted from tomatoes helps them to boil and become tender.
As tomatoes becomes tender and pulp becomes soft, add sugar and stir well and again cook in closed till sugar dissolves, once sugar gets dissolves, add lemon juice and stir well. Off the flame and allo it to cool. Serve it post meal along with roasted or fried papad before desert and enjoy.
INGREDIENTS:
Diced Tomatoes (250gms).Salt to taste.
Oil (2 Tsp).
Dried red chilies (1-2).
Mustard seeds (a pinch of).
Finely chopped Aam ada / Mango Ginger(1 Tsp).
Lemon juice (1 Tsp).
Sugar (1/2 cup).
PROCEDURE:
Heat oil in a pan and add mustard seeds and dried red chilies and allow them to pop, now add chopped mango-ginger and saute well, now add diced tomatoes, salt and close the lid and allow it to cook. The water emitted from tomatoes helps them to boil and become tender.
As tomatoes becomes tender and pulp becomes soft, add sugar and stir well and again cook in closed till sugar dissolves, once sugar gets dissolves, add lemon juice and stir well. Off the flame and allo it to cool. Serve it post meal along with roasted or fried papad before desert and enjoy.
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