Bengali Tomato Khejur Aamshottor Chutney | Tomato, Date, Mango Leather Chutney

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!

Bengali Style Tomato, Date, Mango Leather Chutney
Bengali Style Tomato, Date, Mango Leather Chutney

How to Make Bengali Tomato Khejur Aamshottor Chutney | Tomato, Date, Mango Leather Chutney

  1. Finely Chopped Tomatoes – 1.25 Cups
  2. Finely Chopped Mango Leather (Aam Shotto, Aam Papdi) – 1/4 Cup
  3. Thinly Slices Dates/Khejur – 1/4 Cup
  4. Golden Raisins – 1/8 Cup
  5. Grated Palm Sugar or Sugar – 1/3 Cup (more if you want you chutney to be sweet)
  6. Panch Phoran – 1.25 tsp
    1. Saunf, Fennel Seeds – 0.25 tsp
    2. Jeera, Cumin – 0.25 tsp
    3. Methi Dana, Fenugreek Seeds – 0.25 tsp
    4. Kalonji, Nigella Seeds – 0.25 tsp
    5. Rai, Mustard Seeds – 0.25 tsp
  7. Turmeric – 1/4 tsp
  8. Red Chillies – 1 or 2
  9. Oil – 1 tbsp
  10. Salt to Taste

Method

  1. Over medium flame, heat the oil.
  2. Add the panch phoran.
  3. Stir-fry for a few seconds till the aromas of panch phoran are released.
  4. Add split red chillies and stir-fry for a couple of seconds.
  5. Add the tomatoes.
  6. Stir-fry till stewed.
  7. Add the chopped dates, raisins, and turmeric.
  8. Add about 1/4 cup water.
  9. Over medium flame, cook covered till the dates and raisins are cooked. Stir occasionally.
  10. Add sugar and salt.
  11. Mix well.
  12. Cook on low flame till the sugar has melted.
  13. Turn off the heat.
  14. Enjoy Bengali Tomato Khejur Aamshottor Chutney by itself or with rotis (as I did).

Tips

  • 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.
Bengali Tomato Khejur Aamshottor Chutney
Bengali Tomato Khejur Aamshottor Chutney

 

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