Tok Jhaal Mishti Chutney

We come across a numerous variety of chutneys in our day to day meals. The most popular that I can think of is the 'Tomato Chutney', talking about the red coloured riped tomatoes. On a regular basis, red tomatoes are widely used for different variants of Chutneys, even for all the occasions. However, have you come across a Chutney that is prepared with the unripe tomatoes, which are green in colour? My recipe today actually talks about the raw/unripe green coloured tomatoes.

The tomatoes that are used in today's recipe are unripe ones, these raw tomatoes are loaded with antioxidants, contains more Vitamin C and are very acidic as compared to the red tomatoes, hence a little quantity, say just a small green tomato is far good enough to provide the necessary vital nutrients. Green/unripe tomatoes have a good source of anticarcinogenic benefits, also preventive towards many kinds of disease and recommendable mostly to women as it helps to keep our body healthy.

Tok Jhaal Mishti Chutney recipe is a spicy tangy, flavoured with the tempering of mustard seeds.  It can be served with plain steamed rice or also can be paired with the parathas. We often relish eating the main dishes with numerous other side dishes and Bengali's love to have a Chatni in their 'Sesh path' (=at the end of the meal) This Tok Jhaal Mishti Chutney recipe is a great way of using an excess of the number of tomatoes grown in the garden. It is one of the best mouth-watering chutney made with the seasons best green tomatoes, the zing of spicy mirchi, sour taste of tomatoes and a hint of sweetness. Hence the name 'Tok Jhaal Mishti Chutney' (Tok= sour, Jhaal= spicy, Mishti= sweet).

Green tomatoes from my garden

Tips: As green tomatoes taste too sour, you can add jaggery to the dish, I've added sugar. Can replace the green tomatoes with the red ones. Saute the tomatoes till they sweat and release oil by the sides of the pan, in a way until they are softened. Do not add water to the dish, as tomatoes moistened while cooking.

Tok Jhaal Mishti Chutney

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes (approx)

Recipe Type: Chutney

Course: Side dips

Cuisine: Indian/Bengali fusion

Serves: 4

Measuring Items: Teaspoon (tsp); Tablespoon (tbsp)

Ingredients:

1. Green tomatoes- 8
2. Onion- 2
3. Green chilies- 3
4. Garlic- 5 cloves
5. Dry red mirchi- 6
6. Bay leaf- 1
7. Mustard seeds- 1 tsp
8. Cumin (jeera)- half tsp
9. Mustard oil- 3 tbsp
10. Red mirchi powder- 1 tsp
11. Turmeric powder- half tsp
12. Coriander powder- 1 tsp
13. Salt - as per taste
14. Sugar/ jaggery- 2 tsp

Instructions:

How to prepare ‘Tok Jhaal Mishti Chutney’ :

1. Chop the required veggies and green tomatoes into thin slices.
   
2. Heat oil in a pan, add bay leaf, dry red mirchi, jeera and mustard seeds. Let it splutter.
   
3. Now add the sliced onions, green chili, and garlic. Fry them until onion turns translucent.
   
4. Now add the chopped green tomatoes followed by red mirchi powder, turmeric powder, coriander powder, and salt.
   
5. Cover and cook until the tomatoes turn soft and mushy. (till water evaporates completely or else the chutney will taste raw) 
   
6. Finally add sugar, simmer for 2 minutes and serve hot.

Serve the Tok Jhaal Mishti Chutney with hot steamed rice with a dollop of ghee (clarified butter), dal and other fried veggies, it will definitely give a zing to your tastebuds and help your appetite with good digestion. Prepare this super quick and most simple 'Tok Jhaal Mishti Chutney' and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.