Tomato Oambal – Tripura chutney

I am exhausted after my TamilNadu meal post and I have just enough strength to give you an elevator pitch about this Tomato Oambal from Tripura. Tripura – landlocked small state in the northeast – mostly mountainous – home to many tribal groups and Bengali migrants. Culture and cuisine also influenced by Bengali practices. Tripuri food uses a lot of fermented fish and bamboo shoots. Oambals are made with a variety of vegetables – tomato, pumpkin being the most common ones. This tomato oambal is hot, tangy and sweet all at the same time – loved the explosion of flavours in every bite – served Jharkand dal pooris with this tomato oambal – loved it. Must try.

tomato oambal

Prep time: 5 mins
Cooking time: 15 mins
Serves: 4
Tomatoes – 3 large chopped fine
Whole dry red chillies – 5 broken in half
Mustard seeds – 1/2 tsp
Raisins – 1 tbsp (I skipped these)
Jaggery – 1-2 tbsp
Salt to taste
Lemon juice – 1 tsp
Oil – 1 tsp
1.       Heat oil in a pan. When hot, add mustard seeds and when they splutter, throw in the red chillies.
2.       Throw in the chopped tomatoes and sauté till they turn soft. Add a little water if necessary.  Add jaggery and salt and mix well. When is semi-thick like a chunky sauce switch off. Serve with anything.



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