Bilahi Tok
A light Assamese tomato chutney with a sweet-sour balance, gentle spice, and a glossy finish. Fresh tomatoes are cooked down with panch phoron and jaggery until soft, tangy, and perfect alongside rice-based meals.
For 8 servings
- prep · ~5 min
Chop the tomatoes.
Wash the tomatoes well and chop them into small pieces so they break down quickly in the pan.
- temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add panch phoron and let it sizzle for a few seconds.3.Add the dried red chili and cook until fragrant.TIPKeep the heat moderate so the spice mix does not burn and turn bitter. - saute · ~5 min
Cook the tomatoes.
1.Add the chopped tomato to the pan.2.Add salt and mix well.3.Cook for 4 to 5 minutes, stirring often, until the tomato softens and turns pulpy. - simmer · ~7 min
Simmer with jaggery.
1.Add jaggery and water to the pan.2.Stir until the jaggery melts into the tomato.3.Simmer for 5 to 7 minutes until the tok turns glossy and lightly thick.TIPThe finished tok should be spoonable and slightly loose, as it thickens a bit on cooling. - serve · ~2 min
Cool slightly and serve.
Take the pan off the heat and let the Bilahi Tok cool for a few minutes before serving alongside a traditional Assamese meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, slightly soft tomatoes so they collapse quickly into the characteristic pulpy texture.
- 2Let the panch phoron crackle just a few seconds; if it darkens too much, the tok can taste bitter.
- 3Break the dried red chili before adding so it perfumes the oil without making the chutney overly hot.
- 4Mash a few tomato pieces with the spoon while simmering for a smoother, more cohesive finish.
- 5Stop cooking when it looks slightly loose and glossy; Bilahi Tok thickens noticeably as it cools.
- 6If your tomatoes are very tart, add a touch more jaggery at the end rather than early in the cooking.
- 7This keeps well chilled for a couple of days; reheat gently or serve at room temperature with rice.
Adapt it for your goals.
Low-sugar
Reduce the jaggery for a sharper, more tomato-forward tok that pairs especially well with richer Assamese meals.
spicierSpicier
Add an extra dried red chili or crush the chili slightly more for a deeper heat that still keeps the sweet-sour profile intact.
chunkyChunky
Cut the tomatoes a little larger and simmer briefly if you prefer visible soft pieces instead of a more pulpy chutney.
mustard oilMustard-oil
Use mustard oil for the tempering if you want a more pungent, traditional eastern Indian edge to the chutney.
Why this is on our healthy list.
Tomato-Rich Side Dish
Tomatoes bring natural antioxidants and plant compounds, making this a vibrant accompaniment with more nutritional value than many sweet chutneys.
Lightly Oiled Preparation
The recipe uses only a small amount of oil to bloom the spices, so the dish stays relatively light while still tasting full and aromatic.
Digestive Spice Tempering
Panch phoron adds aromatic whole spices that contribute flavor complexity and are traditionally used to make vegetable dishes feel more digestible.
Frequently asked questions
Yes. It can be made a day or two ahead and kept refrigerated; the flavor settles nicely as it cools and rests.
