Tomato Chutney is something without which Bengali traditional meal is incomplete. This standalone dish can be served as a side dish to flatbreads and rice or even used as a condiment.
It is usually served at the end of the meal as it is believed to help digestion and there is no better after-meal treat than the Bengali tomato khejur chutney; which is tangy and sweet chutney made with tomatoes, date, mango leather, and raisins; and is flavoured with panch phoran.
Sweet and slightly tart, the tomato-khejur chutney popular at birthdays, festivals, potlucks, religious functions, wedding feasts or you can say no celebration is complete without serving this chutney.
This tangy tomato chutney is richly flavoured with panch phoran, which is commonly used in Bengali cuisine.
This is one of the delicious Indian tomato chutney recipes and if you haven’t yet noticed the ripe, plump tomatoes all around you please do. Get some home and make this simple chutney.
- 500 gram tomato roughly chopped
- 100 gram dates
- 1/2 cup sugar
- 1 tbsp. panch phoran (bengali five spice)
- 2 dried red chilli
- 1 tsp. turmeric powder
- 1 tbsp. mustard oil
- Salt to taste
- 2-3 cup of water
- Remove the seeds from the Dates and keep aside.
- Heat the oil in a pan, sauté the chilli & panch phoran.
- Put the chopped tomatoes and saute it.
- Add turmeric powder, salt & sugar and mix well.
- Add water, dates and cook it for 15 minutes in a low flame with cover.
- When the gravy becomes thick & sticky, transfer the chutney into a serving bowl.
- Enjoy the chutney.