Tomato and Chilli Chutney

Bangladesh, International Cuisine, Vegetarian





3 large Tomatoes, halved
3 Garlic cloves, crushed
1 dried Red Chilli
½ tsp Panch phoron (see above)
½ Spanish Onion, chopped
½ tsp Salt
3 tbls Rice Bran oil
1 tbls Brown Sugar
Mint, to garnish


  1. Heat 1 tbls of Oil in a frying pan on low heat. Add the halved Tomatoes, skin side down and sprinkle lightly with salt before covering with a lid.
  2. Cook the Tomatoes for about 15-20 mins, or until the skin is charred and starts to leave the flesh of the Tomatoes. Check once or twice. Remove the skins, chop roughly and set aside.
  3. In another pan add 2 tbls Oil and fry the dried Red chilli over medium heat until it is almost black and smoking. Remove from the oil and put to the side..
  4. Return pan to the heat and add the Panch Phoron. When the seeds start popping, add the crushed Garlic and fry until golden, before adding the chopped Onion and Salt and Sugar. Cook 5 minutes, or until the onion is slightly caramelised.
  5. Turn off the heat and mix the chopped Tomato with the Garlic and Onion. Lightly crush the blackened chilli with a pestle and mortar and ensure everything is blended together, then transfer to a serving bowl.
  6. Garnish with fresh mint.