Tomato Khejur Chutney ( Tomatoes Dates Chutney)
In a Bengali cuisine, any lunch full meal is incomplete without chutney. It is served in a small bowl to balance the flavor of any spicy curry. My take on this dish is to achieve a perfect blend of sweet, tangy and spicy flavors. Panch phoron is used for tempering that consists of kalonji(nigella seeds), cumin seeds, fennel seeds, methi seeds and mustard seeds. These when added in heated oil adds a rich aroma and flavor to the chutney. I have also used garlic as garlic when crushed and tempered in oil, adds a creamy subtle and a rich flavor to food. The white vinegar gives the tanginess and the sugar and medjool dates are added for the sweetness and flavor. Medjool dates are soft, plum and luscious. The chutney can be served as a condiment or as a dessert.
- 2 cup chopped ripe tomatoes
- 2 dry red chillies
- Dash of hing or asaefoetida
- 1/2 tsp kalonji nigella seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek or methi seeds
- 1/2 tsp mustard seeds
- 2 garlic cloves grated/chopped
- 1/2 inch knob ginger grated/chopped
- 2 tsp mustard oil
- 10-12 medjool dates pitted cut into halves
- 1 tbsp Sugar as per taste
- 1 tbsp raisins
- 1 tsp red chilly powder
- 1 tsp black salt
- 4 tbsp white distilled vinegar
- Heat a pan and add oil. When the oil is heated, add hing, mustard seeds, fennel seeds, methi seeds, cumin seeds, kalonji seeds.
- When the seeds stop cracking, add dry red chillies, grated ginger and garlic. Saute for 2 minutes till the raw smell of ginger garlic goes away.
- Add the tomatoes. Add salt, sugar, vinegar, dates, raisins and red chilly powder. Cover and cook till the tomatoes become soft and mushy.
- Stir and mix in between. Cook the chutney till it thickens or until the desired consistency is achieved.
- Serve it at the end of a meal or along with food.