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How To Make A Bilahir Tok-Tomato Chutney in Assamese Style

Bilahir Tok: Tomato Chutney in Assamese Style

'Bilahi' in Assamese means tomato and 'Tok' means tangy/sour chutney. This dish is so simple to make and can be made within 15 minutes. It is a tangy and sweet recipe, something which definitely perks up a meal.

Keyword Tomato Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 155 kcal
Author Ranjeeta Nath Ghai


  • 5-6 medium ripe tomatoes sliced
  • tsp Mustard Oil
  • 1 small onion finely chopped
  • 8-10 raisins
  • 6-7 cashews
  • A small piece of jaggery
  • salt to taste


  • 1 tsp Panch Phoran
  • 1 bay leaf
  • 1 whole dried red chilli
  • ¼ tsp turmeric powder


  1. Heat the oil in a pan. 

  2. Add the Panch Phoran, whole red chilli and bay leaf.
  3. When the seeds start to pop, add the onion and tomatoes. Season with salt and add the turmeric.

  4. Mix well, cover and cook (stirring occasionally) till the tomatoes are mushy.
  5. Add the jaggery and stir till it is dissolved and the tok thickens… just so that it is neither too watery or too thick.
  6. Stir nicely add cashews and raisins and remove from heat.

  7. Serve as a condiment with steamed basmati rice, khichri, poori or even with rotis and other flatbreads.