BM #115 Week 2 Day 3 - 

To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

Recipe Source a Bengali friend
Ingredients - 

Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

*Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)

Method Of Preparation -

In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

Allow the tomatoes to cook and become mushy.

Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

Serve as part of a meal.


Preparation Time 20 minutes
Makes 1.5 cups
Posted by Harini R on Wednesday, August 12, 2020


  1. Srivalli Says:
  2. I have been wanting to make this chutney for a while now Harini. Some months back, when we had a typical bengali meal, this was served as the popular one in their cuisine and all of us loved it.

  3. Oh I love this Chutney , I make it pretty regularly , and trust me it’s super addictive . I must eat a spoonful every time I open the frig.Super delicious !

  4. Suma Gandlur Says:
  5. Good one. I made it a while ago and loved the sweet chutney. I have some frozen as well. :)

  6. This chutney sounds absolutely delightful. Totally love that hint of sweetness from the raisins...

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