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.