This tomato chutney is an authentic Bengali chutney made with ripe tomatoes, dates and mango pulp as the base ingredients. It’s sweet in taste. I came across this chutney last year at Durga Puja and instantly fell in love with it. I blame my sweet tooth for that 😉
- 2 large ripe tomatoes cut into larger cubes.
- 5-6 pitted dates.
- 1 cup of Alphonso mango pulp. I used sweetened Desai Bandhu’s Alphonso mango pulp (You should be able to find it at any Indian grocery store).
- 1 teaspoon of panchphoran (a spice blend mix. It is readily available in Indian grocery stores).
Panchphoran is a mixture of cumin seeds, fenugreek seeds, nigella seeds (kalonji), yellow mustard seeds and fennel seeds.
- 2 tbsps of mustard oil.
- 2 red chilies.
- 1 green chili (optional, use Thai green chili).
- 2 tsp of Kashmiri red chili powder.
- 1-inch ginger (grated/mashed).
- 1 tbsp of black and yellow raisins.
- 1/4th tsp of mustard seeds.
- Salt as per your taste.
- Dry roast panchphoran to coax out its’ rich and strong flavor. Ground it to the coarse powder.
- Heat oil in a pan and add mustard seeds once the oil is hot.
- Add green chili, red chili and ginger once mustard seeds start spluttering.
- Stir it a little bit, add turmeric powder, red chili powder, cut tomatoes and salt.
- Mix everything, cover it with the lid for about 3 to 4 mins and let it cook on a medium flame.
- Add chopped raisins, cut dates and mango pulp once tomatoes are mushy.
Note: Mango pulp is sweetened. Dates have a lot of sugar content too. There is no need to add extra sugar.
- Add a few drops of lemon juice (fresh preferred) if the tomatoes are sweet.
- Let it cook for about 4-5 mins on a medium flame.
- Mix the coarsely grounded panchporan powder and stir it well.
- Cook the chutney for another minute.
- Tomato Khejur chutney is ready to be served.
- The chutney should be refrigerated if you don’t intend to consume it on the same day.
The chutney is commonly consumed as a side dish but can also be used as a dip.