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Recipe
Bengali-style Bread with Spiced Tomato Chutney
Tangy Tomato Chutney Bread: A Bengali Twist on a Spanish Classic
4.4 out of 5
This recipe combines the flavors of Bengali cuisine with the concept of pa amb oli, a traditional Spanish dish. Bengali-style Bread with Spiced Tomato Chutney is a delightful fusion of crusty bread topped with a tangy and spicy tomato chutney, creating a unique and flavorful experience.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Gluten-free (if using gluten-free bread)
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
In this Bengali adaptation of pa amb oli, we replace the traditional Spanish toppings with a spiced tomato chutney that is commonly used in Bengali cuisine. The chutney adds a unique flavor profile to the dish, incorporating the bold and aromatic spices that are characteristic of Bengali cooking. Additionally, the bread used in this recipe can be a traditional Bengali bread like luchi or paratha, which adds a distinct texture and taste to the dish. We alse have the original recipe for Pa amb oli, so you can check it out.
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4 ripe tomatoes, finely chopped 4 ripe tomatoes, finely chopped
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt to taste Salt to taste
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4 slices of Bengali bread (luchi or paratha) 4 slices of Bengali bread (luchi or paratha)
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Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 2g, 0g
- Carbohydrates (total, sugars): 36g, 6g
- Protein: 5g
- Fiber: 4g
- Salt: 1g
Preparation
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1.In a pan, heat oil and add the chopped onions. Sauté until golden brown.
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2.Add the minced garlic and grated ginger to the pan. Cook for a minute until fragrant.
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3.Add the chopped tomatoes to the pan and cook until they soften.
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4.Add the cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for another 5 minutes.
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5.Remove the pan from heat and let the chutney cool down.
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6.Toast the Bengali bread slices until they turn golden brown.
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7.Spread a generous amount of the spiced tomato chutney on each bread slice.
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8.Garnish with fresh coriander leaves.
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9.Serve the Bengali-style Bread with Spiced Tomato Chutney as an appetizer or a light snack.
Treat your ingredients with care...
- Tomatoes — Use ripe tomatoes for the best flavor and texture in the chutney.
- Bengali bread — If you can't find Bengali bread, you can use any crusty bread of your choice. However, using traditional Bengali bread will enhance the authenticity of the dish.
- Fresh coriander leaves — Adding fresh coriander leaves as a garnish adds a refreshing touch to the dish.
Tips & Tricks
- For an extra kick of heat, add a finely chopped green chili to the tomato chutney.
- You can customize the spice levels of the chutney by adjusting the amount of red chili powder according to your taste preference.
- Serve the Bengali-style Bread with Spiced Tomato Chutney alongside a refreshing cucumber raita to balance the flavors.
- If you prefer a milder flavor, remove the seeds from the tomatoes before chopping them.
- Experiment with different types of bread to find your favorite combination.
Serving advice
Serve the Bengali-style Bread with Spiced Tomato Chutney as an appetizer or a light snack. It can be enjoyed on its own or paired with a cup of hot tea or coffee.
Presentation advice
Arrange the toasted bread slices on a platter and generously spread the spiced tomato chutney on top. Garnish with fresh coriander leaves for a pop of color. Serve it as an open-faced sandwich or cut the bread into bite-sized pieces for a more elegant presentation.
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