Tomato Khejur Chutney is a quintessential Bengali chutney. We prepare it on all special occasions and serve at the end of the meal to sweetened our taste bud after all the rich and spicy curries we had. This Bengali Chutney is very easy to prepare and needs no onion or garlic.
Tomato Khejur Chutney
Bengali Tomato Khejur Chutney is very popular and a must at all special occasions, from Bengali wedding feast to Pujo Bhog (food offering to Gods and Goddess).
Bengali cuisine has a wide variety of chutney prepared with seasonal fruits and vegetables. But this particular Tomato Chutney with dates we prepare all year round.
If you like a sweet and spicy Tomato Chutney, then try this Tomato Chutney.
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Ingredients you need:
Juicy Red Tomatoes - Please don't use canned tomato to make this chutney. The taste flavor and texture will be better when prepared with fresh tomatoes.
Dates - Use soft dates, seeds removed. Again, using date syrup or date purée will add the flavor, but dried medjool dates will add a lovely texture to the chutney.
Mustard oil - You can use vegetable oil too. Mustard oil adds a pungent flavor which balances so well with the sweet tomato.
Black Mustard Seeds, Dry red chili and Bay Leaves - These are the key spices added to most Bengali Fruit chutney.
Fennel Seeds - Using Fennel seed is not very common. I learned this from my Ma. Freshly roasted fennel seeds, coarse ground, adds a per fumy flavor to the chutney.
Sugar and Salt - Dates will add a mild sweetness along with flavor, but depending on how sweet the fresh tomatoes are, you might have to add extra sugar to adjust the sweetness.
How to prepare the Tomato Chutney?
This Tomato Khejur Chutney is one of the easiest chutney to make.
You start by heating the mustard oil, add the spices (bay leaf, dry red chili and mustard).
Then add the chopped tomatoes, season with salt and add sugar. Cook the tomatoes until softened. Then add the pitted dates and let it cook for a while. The flavor will enhance, and the color will turn darker.
Finally, add fennel powder. Taste for sweetness and add more if you like.
How to serve the chutney?
The chutney is typically served at the end of the meal. You can pair white rice with it or enjoy it plain with some papadum.
It will make a great choice on your cheese board too.
The chutney goes best with spicy curries, like Kosha Mangsho. It is also paired with Khichuri during Durga Puja Feast.
With very minimal effort, the chutney comes together very easily. I like to keep it less sweet, but you definitely can adjust the sugar quantity based on your liking.
Tomato Khejur Chutney
Ingredients
- 1 lb 9.6 oz/ 726 g tomato
- 5.80 oz/165 g pitted soft dates (I used medjool dates)
- ¼ cup white sugar
- 2 tablespoons mustard oil
- 1 teaspoon salt
- 2 tablespoon fennel seeds
- 2 bay leaves
- 1 dry red chili
- ½ teaspoon black mustard seeds
Instructions
- Slice the tomatoes and slice the dates too.
- Dry roast the fennel seeds and crush it to powder using a motor pestle.
- In a heavy bottom skillet, pour the oil and let it heat up.
- Once it heats up, add the black mustard seeds, bay leaves and dry red chili.
- Scatter the sliced tomatoes, add salt and sugar. Stir it around and cook it until it's softened partially.
- Add the sliced dates and fennel powder. Let it simmer until the dates have softened.
- Taste for sweetness and add more if needed.
- Enjoy the chutney warm or room temperature.
Notes
How to serve the chutney?
The chutney is typically served at the end of the meal. You can pair white rice with it or enjoy it plain with some papad. It will make a great choice on your cheese board too. The chutney goes best with spicy curries, like Kosha Mangsho. It is also paired with Khichuri during Durga Puja Feast.Nutrition
