Spicy Bengali style tomato chutney (with mustard oil)

This spicy Bengali style tomato chutney is one of the first recipes where I have included mustard oil. I’ve only recently started cooking with mustard oil. It is most commonly used in North Western states like West Bengal, Bihar & Assam. Mustard oil is “heat producing” so is used in colder climates. This is unlike coconut oil which is said to be cooling for the body and more commonly used in Southern India where it is hot.

Mustard oil has a really pungent aroma - it took me by surprise the first time! This aroma is common with all the plants in the brassica family. Each plant has a varying degree of aroma, some more strong than others. Everyday vegetables like cauliflower and cabbage belong to this family, alongside more pungent plants like mustard and horseradish. If you like wasabi then you might like mustard oil - it has a similar taste (maybe a little more pungent).

Mustard oil has a bit of debate surrounding it due to the presence of erucic acid and it’s (potential!) link to heart disease and it is actually not allowed to sell it in the US / Europe in its raw form for cooking. The mustard oil here has the label - “for external use only”. I imagine this is so that they can import it and sell it here for cooking! However, if loads of people in India use it without issues, then that’s good enough for me!

This chutney is quick and easy to make and uses panch phoron (or Indian five spice). This is a spice blend commonly used in Bengali cuisine, containing cumin seeds, mustard seeds, nigella seeds, fennel seeds and methi (fenugreek seeds). Alongside that I've added plenty of dried red chillies for that fiery kick. This chutney will keep for at least 6 months - 1 year in a sterilised glass jar or for 2 weeks in an airtight container in the fridge. It pairs really well with parathas, dal and rice. It would also go well with some crackers and cheese!

Ingredients
Makes one 250g jar
500g chopped tomatoes I used a mix of different coloured cherry tomatoes (orange, green, red, yellow). But you can also use normal big red tomatoes.
125g jaggery or sugar (brown or white)
1 tsp salt
2 tbsp mustard oil

You'll need these spices
1 tsp panch phoron (Indian five spice)
3 dried red chillies broken into pieces

Method
30 minutes

In a sturdy pan on medium heat, add the mustard oil. Let the oil heat until it turns pale yellow and starts to smoke slightly. This is important to break down the erucic acid.
When the mustard oil is hot turn the flame to low and add the dried red chillies. Let them sizzle for a 10 seconds, and then add the panch phoron. Let the spices crackle for a few seconds and then tip in the chopped tomatoes.
Increase the heat to medium again, and then let the tomatoes cook down until mushy and completely soft.
Add the sugar / jaggery and salt. Keep cooking the tomato mixture until it reduces even more and becomes sticky and gooey. This took me around 15 minutes on medium-low heat. Don't be tempted to increase the heat as it may burn.
When the mixture is thick and jammy, transfer to a airtight container and store in the fridge for 2 weeks. Alternatively you can transfer it into a sterilised glass jar and seal it. It will then keep in a cupboard at room temperature for up to a year. See below for how to do this!
Enjoy this chutney with parathas, dal & rice or with cheese and crackers.

What if you don't have mustard oil?

Mustard oil is what imparts a unique flavour to this chutney so I would not skip it. However, you can use vegetable oil if you don't want to buy mustard oil or don't have it. To replicate some of the mustard oil taste, add 1 tsp crushed mustard seeds (bashed in a pestle and mortar) when you add the tomatoes.

How to sterilize a glass jar and preserve the chutney

If you want to store this chutney for longer do the following:

You will need a glass jar which can be sealed. I use and save leftover jam jars which have the small round discs on the lid which will not make that click sound if sealed. When you open a jam jar which have this round disc on the lid it will make a pop sound. After closing the jam jar again, you can press on that disc and it will make a click sound - indicating that the jar is not sealed.
To sterilise - wash the glass jar and the lid in warm soapy water. Rinse and then place the jar in a low oven (100°C) and then leave for 30 minutes until all the remaining water evaporates. Place the lid in a bowlful of boiling water. Leave for 30 minutes.
After 30 minutes - remove the jar from the oven, taking care not to touch the inside, and place on a heatproof surface. Take the lid out of the water - also taking care not to touch the inside - just touch the rim. Pat the inside dry with a clean piece of kitchen towel.
Whilst the chutney and jar is hot, use a clean spoon to transfer the chutney to the jar. Seal immediately when the jar and chutney is hot.
As the chutney cools the jar will seal and you will notice that the small round disc will no longer make a click sound when pressed upon. These jars are my go-to when making jams, pickles and chutneys as I can tell if they have sealed properly.
Store at room temperature in a cupboard!