"Bangalir sesh paat" is incomplete without it!! And this is the item I love even more than main course . I used to wait for it in any "bangali biyebari" banquet (ohh missing those "biyebari"s badly...it's been ages since I have attended any!!). I love to have it with "papor bhaja" (fried papadom)...papor bhaja dipping into "tometor chaatni" yummmmm!!! Well it sounds funny, but trust me it's damn tasty that way!! Sometimes silly things are good to try..for a change!! It's good yaar!!!
- Red,fresh and juicy tomato 2 large (chopped)
- Dates/ kheNjur 5-6 (quartered)
- Aamsatto** half of whole small packet (cubed)
- Ginger julienne 1/4 inch
- Raisin 10-12
- PaaNchforon/ five spices 1/4 tea spoon
- Dry red chilli 1 piece
- Turmeric powder 1 pinch
- Salt 1/4 tea spoon or less
- Sugar little more than 1/2 cup (or according to taste)
- Lime juice 1 tea spoon
- Bhaja moshla (roasted cumin seed and dry red chilli powder) 1/4 tea spoon
** Aamsatto dried mango pulp in a form of sheet or bar.
- Heat 2 teaspoon oil (mustard oil/canola oil) in a pan. Temper it with paNchphoron & dry red chilli. Feel the aroma (do not burn it) and ginger julienne. Stir it for few seconds.
- Add chopped tomato.Give it few nice stir in medium heat.
- Add salt & turmeric powder and cook for 3-4 minutes covered and in low heat till tomato is soft and pulpy in texture. Take a long-handle spoon and smash the tomato to smooth texture with back of the spoon. Try as much possible.
- Now add sugar. Add sugar depending to your taste and stir it. Keep the heat low.
- Add aamsatto, kheNjur and raisins. And cook for 3-4 minutes.
- Finally turn off the heat and add lime juice to it.
- Shift it to a bowl and sprinkle bhaja mashla over the chaatni.
Enjoy it before you finish your meal :-D