Corn and Tomato Sweet Chutney

Add cashew nuts

Chutney is eaten with the food to enhance the flavor.Chutney recipe varies from place to place in India.Some are hot and spicy and some are sweet and sour.Indian kitchens are incomplete without chutney and papadums.Tomato-dates chutney is extremely popular in Kolkata.Most of the people in Kolkata eat chutney after having their  main meal as a dessert.In Kolkata, people love their sweets.At the end of the starter,side and main meal ,we will have different kinds of deserts as a starter,side and main.For example chutney as starter dessert,ice cream  as side dessert,rasgulla, and gulab jamun as  the main dessert . Yes, we are a very sweet nation,haha…

Today I am going to cook very simple chutney with tomatoes and corn.Why corn? Cause I had plenty of corn cobs in my fridge.Before it gets dry I will have to make something different with them.I have also added the cashew nuts in it to give extra taste and I love cashew nuts.I should have  added the dates,but I thought it would be very heavy. I wanted something light and easy to digest chutney.

I have used muscovado sugar just to give it a different colour and flavour.You can use any type of sugar.In Hindi we call it kachchee shakkar cheenee.

Muscovado sugar

 

We Need:

1. Tomatoes : 600gm or 3 large
2. 1 cup corn or 2 corn cobs
3. Cashew nuts : one hand full
4. Kashmiri whole red chilies : 3
5. Bengali panch phoron:1 teaspoon. (Bengali 5 spices consists of nigella seed,fenugreek seed , cumin seed,fennel seed , black mustard seed,fennel seed ).You can just use nigella seeds if others are not available.

   

   Bengal Panch phoron

6. Cinnamon powder : 1 table spoon
7. Curry leaves : few
8. Lime juice : half
9. Bay leaves : 2
10. Hing : pinch of
11. Muscovado sugar : 70gm (you can add more if you want to)
12. Salt : pinch of
13. Olive oil : 3 tablespoon

 

Bengal Panch phoron

Spices

Mail ingredients

First step:

Dice the tomatoes into small pieces and cut the corn off from the cob.

Second step:

Add the oil in the pan,fry the cashew nuts in medium to low flame.Fry the  cashew nuts till they become slightly brown in colour.Then remove the cashew nuts with the help of a spoon and put them in a kitchen towel to absorb all the extra oil.

Fry the cashew nuts

use paper towel to absorb oil

Step three:

Now add Bengali panch phoron in the same oil ,also add whole chilies,bay leaves, curry leaves and hing.Stir them for few seconds,then add the tomatoes.

Step four:

Saute them for about 2 minutes and them add the corn.Mix them well.

Step five:

Add sugar, cinnamon powder ,half of the lime juice,cashew nuts and pinch of salt.Mix them all .Cover the lid in slow heat for about 13 minutes.

Stir them every after 5 minutes that they don’t burn.Then cover it again  and simmer it in low to medium heat. It will take 30 minutes to become mushy,soft ,dense chutney.

Enjoy the goodness.

I have preserved the chutney in an air tight glass container, it will stay at least 2 weeks in the fridge.