Tomato and Date Chutney (Bengali Tomato Khejur Chutney)
20 minutes
781 reads
About Tomato and Date Chutney (Bengali Tomato Khejur Chutney)
In Bengali cuisine, no meal is complete without a vibrant chutney to balance the flavors of spicy curries. This Tomato Khejur Chutney recipe offers a delightful harmony of sweet, tangy, and spicy notes, elevating any dish. The fragrant base of panch phoron (a unique blend of five spices) creates an aromatic depth, while crushed garlic adds a creamy richness.The bright tang of vinegar perfectly complements the natural sweetness of Medjool dates and a touch of sugar. This versatile chutney isn't just a condiment; its delicious sweetness makes it a delightful addition to breakfast, brunch, lunch, dinner, or even as a unique dessert.My family recipe ensures a balanced flavor profile – you'll want to savor every spoonful!
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Recipe Time & More
Cook20 minutes
Total20 minutes
Ingredients
Spices & Aromatics
- 1/2 tsp Nigella Seed nigella seeds
- 1/2 tsp Fennel Seed saunf
- 1/2 tsp Cumin Seed
- 1/4 tsp Fenugreek Seed methi dana
- 1/2 tsp Mustard Seed rai
- 2 dry Chili red
- 1 pinch Asafoetida hing
Aromatics & Vegetables
Sweeteners & Acidity
Seasoning
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Salt black, optional
- 2 tbsp Mustard Oil
- Salt Salt to taste
Instructions
Preparing the Spice Base
- Heat mustard oil in a pan. Once hot, add asafoetida, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and kalonji. Sauté until the seeds begin to splutter.
Sautéing Aromatics
- Add the dry red chilies, minced ginger, and garlic. Sauté for 2 minutes until fragrant.
Simmering the Chutney
- Add the chopped tomatoes, sugar, red chili powder, salt, and vinegar. Stir well and bring to a gentle simmer.
Combining Ingredients and Thickening
- Add the pitted and halved Medjool dates and raisins. Cover the pan and cook until the tomatoes soften and the chutney thickens to your desired consistency. Stir occasionally.
Serving the Chutney
- Remove from heat and allow to cool slightly. Serve warm or at room temperature as a condiment with any meal, or enjoy it as a unique dessert.
Recipe Notes
Expert Tips for the Perfect Tomato Khejur Chutney
- For a smoother chutney, blend the cooked mixture briefly with an immersion blender after it has cooled slightly.
- Adjust the amount of sugar and red chili powder to suit your taste preference. Start with less and add more as needed.
- If you don't have Medjool dates, you can substitute with other varieties of dates, but be aware that the sweetness and texture might differ slightly.
- For a deeper flavor, roast the tomatoes before adding them to the pan. This concentrates their sweetness and enhances the overall flavor of the chutney.
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Recipe Nutrition
Calories: 48kcalCarbohydrates: 7gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgFiber: 1gSugar: 5g
Antara Navin
Articles: 28
5 Comments
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Such a tempting dish! Thank you.
Looks so delectable! Thanks for posting.
This looks so good! Can’t wait to cook it.
This is so tempting! Thank you.
I’m excited to try this recipe!