2 kg red tomatoes

    50 gms raisins

    40 ml refined oil

    5 bay leaves

    20 gms nigella seeds (kalonji)

    40 gms ginger

    10 gms deghi mirch powder (dried fruits of chilli)

    40 gms jaggery

    10 gms black salt

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Ingredient Substitution Guide


This seasoning pot reminds me of my childhood. When we use to relish this chutney with paratha, pakoda, or almost with everything. This lip-smacking dip prepared with tomatoes and raisins fulfills the sweetness with the principles of seasonings. Tempering changes with choice and is commonly found in Bengal made with panch phoran – a five spice mix made with nigella seeds, cumin seeds, black mustard seeds, fennel seeds and fenugreek seeds.

- Chef Ashish Kumar

1. Make a slit at the bottom of the tomato and blanch them for 10 seconds in boiling water.

2. Immediately transfer them in cold water and then remove the skin and deseed the tomatoes.

3. Chop the tomato into small dices. Peel the ginger and finely chop them.

4. In a pan, heat oil and add bay leaves and Nigella seeds. Once the seeds start crackling, add chopped ginger. After sautéing it for another two minutes, add the diced tomatoes. Add raisins and let it simmer.

5. Add deghi mirch powder and mix well. Next, add black salt.

6. Crush the jaggery block or grate it so that it dissolves quickly. Mix the grated jaggery in the cooked tomatoes. Take it off the flame.

7. Let it cool and then store it in a refrigerator. Before storing, bay leaves can be discarded.