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¾ cup
Easy
20 min
Published 2018
This chutney from the east coast, is found on both Bengali and Oriya tables. The tomato came to India with Portuguese traders, and the Bengalis—unsure what to do with it—turned it into a sweet and savory condiment. Adding kiwi fruit is my variation because it gives the chutney a nice color. This chutney is especially good with fish or chicken.