Tomato Date Raisins Chutney, Tomato Khejur-er Chutney or Indian Chutney – this recipe is a popular relish served in Bengali weddings or for a meal at home, at the very end just before dessert. It is easy to make and is an aromatic, flavorful sweet ending to any meal. Also it’s completely vegan and gluten free!
I have often made this dish at home when I have guests over. The positive aspect of this dish is that it could literally be served with any Indian cuisine. It’s perfect if you are not a dessert person. It is not as sweet as a dessert but will still satisfy your sugar craving.
This tastes excellent especially after a meal that includes Goat Curry or Mutton Curry. Bengali Mutton Curry Recipes are below:
Sunday Mangsho’r Jhol or Sunday Mutton Curry Recipe
Goat Curry with Spicy Yogurt Sauce Recipe or Doi Mangsho Recipe
Ingredients you will need:
6 medium size ripe tomatoes, chopped
1 tsp ‘paanch phoron’ (mustard seeds, nigella seeds or kalonji, cumin seeds, fenugreek seeds, fennel seeds)
2-3 whole dried red chilies
10-12 pitted dates, sliced
2 tbsp raisins
3-4 ‘amshotto’ or mango pulp candy bars or mango fruit leather, cut in little pieces
2 tbsp mustard oil
½ cup granulated sugar
¼ tsp turmeric powder (optional)
¼ tsp dry-roasted cumin or ‘jeera’ powder
¼ cup hot water
½ tsp (approx.) salt
Method for cooking:
- Heat the oil in a pan.
- Once oil is hot, add the red chilies and ‘paanch phoron’. Let the spices crackle for a few seconds.
- Add the tomatoes, turmeric, and salt. Mix well, cover, and cook on low medium heat till it turns into pulp and spices are cooked.
- Then add raisins, dates, and ‘amshotto’ pieces, stir and cook for 3 mins.
- Add the sugar and water at this point. It should be a runny pulp.
- Squeeze half a lime into this. Stir well, uncover and cook till it thickens to a desired consistency.
- Turn off the heat. Mix in the dry roasted cumin powder. Let it cool. And it’s ready!