About this recipe: Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavour.
I used 1/4 cup of sugar, which was plenty. Put a splash guard over the pan while frying the spices, the mustard seeds tend to jump all over the place. The recipe does not specify what type of mustard seeds to use - I used brown mustard seeds. I left the chutney to simmer for an hour, and it came out very tasty. - 09 Mar 2008 (Review from Allrecipes US | Canada)
Interesting recipe with unique taste. Followed it but have a couple of suggestions. Makes alot of chutney. Might suggest using 1/2 or 3/4 cup of water as 1 full cup made it far too watery at the end. Used pork loin about 1 in. thick and found that 4 min. per side was not enough - go for 5 min per. With these changes, would do this one again - it's different and it's good! - 18 Feb 2008 (Review from Allrecipes US | Canada)