Bilahi khatta (sweet-sour tomato chutney)
AI-drafted · awaiting admin review
Ripe tomatoes cooked down with jaggery or sugar and a little mustard, served at the end of a festive meal.
Region: AssamOccasion: Festive meals and weddingsTime: 25 minServes: 6Vegan
Ingredients
- 4 ripe tomatoes (bilahi), chopped
- 3–4 tbsp jaggery or sugar
- ½ tsp panch phoron or mustard seeds
- 1 dry red chilli
- 1 tsp mustard oil
- A pinch of salt
- 1 tbsp raisins or dates (optional)
Method
- Heat the oil and add the panch phoron and red chilli.
- Add the tomatoes and salt and cook until soft and pulpy.
- Add the jaggery and raisins and cook until thick and glossy.
- Cool and serve with the meal.
History
Sweet-sour chutneys (khatta) became a fixed part of the Assamese feast menu.
Significance
At weddings and festive meals, bilahi khatta is served towards the end to refresh the palate.