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Bilahir Chutney

Sweet-sour tomato chutney with raisins and dates, glossy and jammy — the last course of every Assamese feast and wedding meal.

Ingredients

• 500 g ripe tomatoes, chopped
• 1 tbsp mustard oil
• 1 tsp panch phoron
• 1 dry red chilli
• ¼ tsp turmeric powder
• 1 tsp ginger, finely grated
• ½ cup sugar or grated jaggery
• 2 tbsp raisins
• 6 dry dates (khejur), sliced
• ½ tsp salt

Method

1. Heat mustard oil till it smokes, then lower the heat.
2. Add panch phoron and the dry red chilli and let them splutter for 30 seconds.
3. Add the tomatoes, ginger, turmeric and salt.
4. Cook covered on medium heat for 10 minutes till the tomatoes break down completely.
5. Add sugar or jaggery, raisins and dates and stir well.
6. Simmer uncovered for 10 to 12 minutes, stirring often, till thick and glossy.
7. Cool to room temperature; it thickens further as it cools.
8. Serve at the end of the meal, after the fish and meat.

Tip: Add a few pieces of ou tenga (elephant apple) or amra in season for the extra sourness many Assamese households love.