When I first read about the Bengali Tomato Khejur Aamshottor Chutney, I wanted to try it that instant. Much water has flown under the bridge and I finally got round to mking this delectable Bengali Style Tomato, Date, Mango Leather Chutney this past week.
I also think the timing is perfect because Durga Puja is just around the corner.
As I read the recipe for this chutney I tried to imagine its taste. While I realised that it would be sweet, I was not quite prepared for the tangy-sweet chutney with achari undertones because of the Panch Phoran. Absolutely delightful. I would also recommend that you savour this delicious Bengali Tomato Khejur Aamshottor Chutney a day after it is made so that all the flavours are well-infused.
The Bengali Tomato, Date, Mango Leather Chutney is such delight to the palate and I can only wonder at why I waited this long to try it.
So without much further ado, here is the recipe!
How to Make Bengali Tomato Khejur Aamshottor Chutney | Tomato, Date, Mango Leather Chutney
- Finely Chopped Tomatoes – 1.25 Cups
- Finely Chopped Mango Leather (Aam Shotto, Aam Papdi) – 1/4 Cup
- Thinly Slices Dates/Khejur – 1/4 Cup
- Golden Raisins – 1/8 Cup
- Grated Palm Sugar or Sugar – 1/3 Cup (more if you want you chutney to be sweet)
- Panch Phoran – 1.25 tsp
- Saunf, Fennel Seeds – 0.25 tsp
- Jeera, Cumin – 0.25 tsp
- Methi Dana, Fenugreek Seeds – 0.25 tsp
- Kalonji, Nigella Seeds – 0.25 tsp
- Rai, Mustard Seeds – 0.25 tsp
- Turmeric – 1/4 tsp
- Red Chillies – 1 or 2
- Oil – 1 tbsp
- Salt to Taste
- Over medium flame, heat the oil.
- Add the panch phoran.
- Stir-fry for a few seconds till the aromas of panch phoran are released.
- Add split red chillies and stir-fry for a couple of seconds.
- Add the tomatoes.
- Stir-fry till stewed.
- Add the chopped dates, raisins, and turmeric.
- Add about 1/4 cup water.
- Over medium flame, cook covered till the dates and raisins are cooked. Stir occasionally.
- Add sugar and salt.
- Mix well.
- Cook on low flame till the sugar has melted.
- Turn off the heat.
- Enjoy Bengali Tomato Khejur Aamshottor Chutney by itself or with rotis (as I did).
- You can also make this chutney without the Aamshotto or Mango Leather. In this case, you may want to increase the amount of dates a bit.
- As I said earlier, this chutney tastes better the next day. 🙂
- There are variations of this recipe that used powdered Panch Phoran as the final step (instead of whole Panch Phoran as tempering). Do try it that way as well.