Tomato, Dates and Mango (pulp) chutney

Bengali Tomato Khejur (Dates) chutney.

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.

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