Tomato Chutney with Panch Poran

April 02, 2018

Tomato Chutney with Panch Poran

One of our staffers in Edmonton, Linda, made this delicious Bengali-style chutney to go with some pakoras she whipped up. It was so popular with the rest of the team that we just had to share. It goes well not just with pakoras, but also with mild curries, other snacks and even fancy macaroni and cheese.


1-inch piece of fresh ginger, finely minced
2 Tbsp oil or ghee
1 tsp Panch Poran
4-6 cloves garlic-finely minced
1 lb fresh tomatoes-peeled or 1 lg can peeled tomatoes
1 tsp sea salt
1/2 cup sugar
4-5 dried apricots, finely diced

2 whole fresh serrano chiles, finely diced


Heat the oil or ghee, then add the Panch Poran and fry for a few seconds. Add the Red Chile Flakes, ginger and garlic. Sauté for a few minutes, then add the rest of the ingredients except apricots and serranos. Cook until the chutney begins to thicken (15-20 mins), then add apricots and serranos. Lower the heat and simmer for another 10-15 mins or until thick and glazed-looking. Serve at room temperature for best flavor.
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