Tomato Strawberry Chutney

Yes, Tomatoes and Strawberry marry well!

Written by Sahini Banerjee

5 -6 people

Serves 5-6 people

13 ingredients

45 minutes

Cooking time

Tomato & Strawberry - A match made in garden

If you are wondering, that this recipe is another influencer’s attempt at virality, you are right but this recipe is just as good. Strawberries and Tomatoes marry very well despite the distaste you have in your mouth right now. And why not? because we often forget that tomatoes are fruits as well. So if strawberries can compote, why not tomatoes?

And the Bengalis know how to compote fruits well, although that’s not what we call it – instead, we call it Chaatney / Chutney. Inspired by strawberry compote and the very distinct Bengali-style Tomato Chutney, I found a middle ground – Tomato Strawberry Chutney. Where, the tartness of tomatoes and strawberries match each other and when you bite into it, you’re surprised with popping strawberry seeds in your mouth.

The chutney works well with rice as well as on toasted bread and stays in the fridge for 2-3 weeks if you can keep yourself from eating it all.

Ingredients

Tomato – 3 large; chopped into 6 pieces
Strawberry – 150 gm; quartered
Dates – 1/4 cup; de-seeded
Aam-shotto (Aam Papad/ Mango Fruit leather) – 1/2 a block or 1/6 cup; cubed (1cm sq)
Rasins – 10-12
Cashew – 10-12 halved
Green chilies – 3-4; Slit
Dry red Kashmiri chili – 2
Panch Phoron (Bengali Five Spice)- 1 tsp
Mustard oil – 1 tbsp
Sugar – 1/4 cup
Salt – 1 tsp
Lemon juice – 1-2 tsp depending on how sour the tomatoes are

Instructions

N.B. – If you are planning to store this, make sure to use a glass container and seal it well. Store in the refrigerator.

1. In a heated pan, pour mustard oil
2. Break the red chilies into half and add it to the pan
3. Add the Panch Foron and temper it for thirty seconds
4. Add the tomatoes & strawberries in the pan on medium flame
5. Cook the mixture for 15-20 minutes until it becomes mushy. Make sure the pan is covered wit a lid and the heat it set on low.
6. Once it becomes visibly mushy make sure to use a ladle to pulp it down further.
7. Add the slit green chilies
8. Cover the pan for 10 more minutes and let it cook on low heat or until the mixture is reduced to half its original volume
9. Add sugar, and mix well. Cover the pan and cook on low heat for 5 minutes
10. Finally add lemon juice, dry fruits of your choice, Mango fruit leather and mix everything.
11. Cook for 7-8 minutes on low heat to a syrup like consistency
12. Cool until it reaches room temperature and serve with rice or toast or anything of your choice

6 thoughts on “Tomato Strawberry Chutney”

  2. Veylonie

    Hi Sahini,

    Just wondering with what should I pair this chutney with? Could it be paired with Dosa or like Rice Dosa or idly.

    Please suggest
    🙂

    1. feashts

      it’s spicy and sweet. I like having it with rice. So it should go well with dosa and sambar I believe. Might not depending on the tastes you are used to

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