Tok Chutney
Veg
Vegan
Sweet-sour tomato or green mango chutney cooked with mustard seeds, panch phoron, and a touch of sugar — the penultimate course of a Bengali meal before the sweet, serving as a palate cleanser.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | green mango, peeled and grated |
| 1 cup | sugar |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | panch phoron |
| 1 pinch | salt |
| 2 cups | water |
| 1 tablespoon | mustard oil |
| 1 | dried red chili |
| 1 pinch | turmeric powder |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add mustard seeds and panch phoron, and let them splutter.
- 3 Add the dried red chili and sauté for a few seconds.
- 4 Add grated green mango, turmeric powder, and salt. Stir well.
- 5 Pour in water and bring the mixture to a boil.
- 6 Once boiling, reduce the heat and let it simmer until the mango is tender.
- 7 Add sugar and continue to cook until the chutney thickens to your desired consistency.
- 8 Remove from heat and let it cool before serving.
Tips
Adjust the sugar according to the sourness of the mango. You can also add a pinch of roasted cumin powder for extra flavor.