Growing up, our Sunday midday meal was special event because it always ended with dessert! A typical Bengali menu can end with a chutney; for more formal or elaborate menus, other sweeter desserts follow the chutney.
Our Sunday meals ended with a seasonal chutney. Mango and tomato chutneys remain my two favorites. So when tomatoes are abundant, I make tomato chutney!
1 kg (2.2 lb) tomatoes, chopped
1 cup sugar
1/2 cup vinegar
1 teaspoon chili powder (or to taste)
1 teaspoon ginger, sliced
2 cloves garlic, minced
1 teaspoon mustard seeds
2 dried red chilies
1 teaspoon oil (a flavorless oil; not olive oil)
1/2 teaspoon salt (or to taste)
Heat oil in a saucepan until almost smoking. Add dried red chilies and mustard seeds and cover.
Once the mustard seeds have stopped spluttering, add the rest of the ingredients. Cook until the tomatoes and thick and pulpy.