Home Food Recipies Tomato Khejur Chutney Recipe | Bengali Tomato Chutney Recipe

Tomato Khejur Chutney Recipe | Bengali Tomato Chutney Recipe

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bengali tomato chutney recipe Gettintouch
Bengali tomato chutney recipe with step by step photos. this is a delicious, sweet and spiced tomato chutney made with dates having the flavors & aroma of panch phoron (bengali 5 spice mix).
i wanted to try this tomato chutney from a long time and had made it during one of the days during durga pooja festival. this tomato chutney is an absolute winner both in preparation and taste. i have had bengali tomato chutney before in a thali meal served during a bengali pooja feast, so it was easy for me to know its taste and flavor.there are many variations of this bengali tomato chutney recipe and each household makes it their own way. one such variation is to add aam papad or aamshotto (mango leather). i did not have aam papad, so to get the mango taste i have added dry mango powder (amchur powder). the amount of sugar can be varied as per your taste buds. also for a hint of sourness in the recipe you can even add a bit of tamarind pulp.

usually this sweet tomato chutney is served after the meal is over with some fried papads, but we had it as a side dish with a sabzi and chapatis. you can serve tomato chutney as a side dish. leftovers can be refrigerated for 4 to 5 days.

bengali tomato chutney recipe

tomato khejur chutney recipe

Bengali tomato chutney recipe – a delicious, sweet and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (bengali 5 spice mix).

COURSE: side
CUISINE: Bengali
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 6 people

INGREDIENTS (1 cup = 250 ml)

  • 2 tablespoons mustard oil
  • 1 teaspoon panch phoron
  • 2 dry red chilli- broken and seeds removed
  • 1 inch ginger, finely chopped or minced or 1 teaspoon grated ginger
  • 250 grams tomatoes or 3 medium large tomatoes or 1.75 cups chopped tomatoes
  • 1 tablespoon raisins(kishmish)
  • 2 tablespoon chopped dates or 4 dates, chopped
  • 1 to 2 tablespoons sugar, add as per taste
  • 1 teaspoon dry mango powder(amchur powder) – optional
  • salt as required

HOW TO MAKE RECIPE

  1. heat 2 tablespoons mustard oil in a heavy kadai or pan. keep the flame to a low and let the mustard oil begin to smoke.
  2. then add 1 teaspoon panch phoron. if you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
  3. immediately add 2 dry red chilies (seeds removed).
  4. fry for some seconds till the spices crackle and become aromatic.
  5. then add 1 teaspoon grated ginger.
  6. saute for some seconds till the raw aroma of ginger goes away. don’t brown the ginger.
  7. add 1.75 cups chopped tomatoes.Mix tomatoes with the rest of the spices and oil.
  8. add salt as per taste and mix again.
  9. cover the kadai or pan with a lid. let the tomatoes cook till they soften. cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
  10. in between do check a couple of times when the tomatoes are cooking.
  11. let the tomatoes soften and becomes mushy.
  12. now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
  13. mix very well. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. for less sweetness add 1 tablespoon sugar or you can skip sugar completely.
  14. mix again. the sugar will melt and you will see a liquid consistency in the tomato chutney.
  15. after adding sugar, stir often and mash tomatoes with spoon or spatula. cook till the tomato chutney thickens for about 4 to 5 minutes. if the tomatoes start sticking to the pan, then add some water and cook. i did not add any water.
  16. once done switch off the flame. serve tomato chutney warm or at room temperature with a bengali meal. leftovers can be kept in a small airtight bottle or bowl and refrigerated. stays well for 4 to 5 days in the fridge.

how to make tomato khejur chutney recipe:

1. heat 2 tablespoons mustard oil in a heavy kadai or pan. keep the flame to a low and let the mustard oil begin to smoke.

making tomato khejur chutney recipe

2. once the mustard oil begin to smoke, then add 1 teaspoon panch phoran. if you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds) and ⅛ or ¼ teaspoon of fenugreek seeds (methi seeds).

making tomato khejur chutney recipe

3. immediately add 2 dry red chilies (seeds removed). Fry for a few seconds till the spices crackle and become aromatic.

making tomato khejur chutney recipe

4. then add 1 teaspoon grated ginger. Saute till the raw aroma of ginger goes away. don’t brown the ginger.

making tomato khejur chutney recipe

5. add 1.75 cups chopped tomatoes.

tomatoes for making tomato khejur chutney recipe

6. mix tomatoes with the rest of the spices and oil. Add salt as per taste.

tomatoes for making tomato khejur chutney recipe

7. mix again. Cover the kadai or pan with a lid. let the tomatoes cook till they soften. cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.

making bengali tomato khejur chutney recipe

8. in between do check a couple of times when the tomatoes are cooking. Let the tomatoes soften and becomes mushy.

making bengali tomato khejur chutney recipe

9. now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped. remove the seeds from the dates before chopping them.

making bengali tomato khejur chutney recipe

10. mix very well. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. for less sweetness add 1 tablespoon sugar or you can skip sugar completely. addition of sugar depends on the tartness of the tomatoes, so add as required. dry mango powder can be skipped. you can even add a bit of tamarind pulp if you want.

making bengali tomato khejur chutney recipe

11. mix again. the sugar will melt and you will see a liquid consistency in the tomato chutney.

making bengali tomato khejur chutney recipe

12. after adding sugar, stir often and mash tomatoes with spoon or spatula on a low flame.

making bengali tomato khejur chutney recipe

13. cook till the tomato chutney thickens for about 4 to 5 minutes on a low flame. if the tomatoes start sticking to the pan, then add some water and cook. i did not add any water. once done switch off the flame.

bengali tomato khejur chutney recipe

14. serve tomato chutney warm or at room temperature with a bengali meal. leftovers can be kept in a small airtight bottle or bowl and refrigerated. stays well for 4 to 5 days in the fridge.

bengali tomato chutney recipe Gettintouch

Courtesy: source

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