Tomato Khejur Chutney | Bengali Tomato Chutney With Dates

Bengali Tomato Khejur Chutney is a delicious sweet, spicy & tangy chutney made with tomatoes, dates and raisins and flavoured with the aromatic panch phoron.  It is generally served at the end of a meal along with cruncy fried papads.  This is also a popular chutney served at Bengali wedding feasts.

There are a many variations to this delicious tomato chutney.  Some add aamshotto (mango leather) to get the delicious mango flavor.  Some add tamarind pulp too for that extra bit of tanginess.  And also the amount of sugar needs to be adjusted according to taste buds.

This sweet tomato chutney is quite easy to prepare and can be cooked in less than 20 minutes.  If refrigerated, stays good for 4-5 days.

If you are looking for more chutney recipes, then do check tomato onion coriander chutney, red spinach chutney, okra chutney, tomato chutney for dosa, garlic chutney and brinjal chutney.





Ingredients:

• Tomatoes - 3 medium sized
• Dates - 4 dates, deseeded and chopped
• Raisins (kismis) - 1 tbl spn
• Turmeric - 1/4 tsp
• Sugar - 2 tbl spn, adjust according to taste
• Panch Phoron - 1/2 tsp
• Dry red chillies - 2, each broken into half
• Salt - as required
• Oil - 1.5 tbl spn

For a detailed Step-by-Step recipe, Please check Tomato Khejur Chutney Recipe Video:

How To Prepare Tomato Khejur Chutney:

• Heat 2 tbl spns mustard oil in a kadai and add panch phoron and red chillies.  Once the panch phoron spices start to crackle and a delicous aroma spreads, add the tomatoes and mix well.
• Then add turmeric and salt and mix well again.
• Let the tomatoes cook until they soften and become mushy.
• Now add the dates, raisins and sugar and mix everything well.
• Reduce the flame to low and let it cook for about 3-4 mins.
• The sugar will start to melt.  So Keep stirring it often.
• Mash the tomatoes a bit with the back of the spatula.
• Once the chutney starts to thicken up a bit, switch off the flame.
• Serve this delicious tomato chutney along with some crunchy fried papads.