Bengali Tomato Chutney

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

This is a very typical Bengali tomato chutney, or achaar as it is known in India. The sweet notes from the added fruit and sugar balance out the savoury chilli, mustard seeds, salt and ginger really well. It’s not meant to be super smooth like my other tomato chutney.


  • 1 tbsp rapeseed or vegetable oil
  • 2 small dried red chillies
  • 1


  1. Warm the oil in a pan on a medium heat and fry the dried red chillies until they begin to turn black. This will take a few minutes and may make you cough, so pop your extraction fan on!
  2. Add the mustard seeds, fresh ginger, chopped tomatoes, salt, sugar and dried fruit if using. As they warm up, squash the tomatoes with the back of a fork or spoon so they releas