Saturday, January 28, 2023
HomeLifestyleRecipesTomato Khejur Chutney | Bengali Tomato and Date Chutney

Tomato Khejur Chutney | Bengali Tomato and Date Chutney


Bengali tomato khejur chutney recipe with step-by-step pictures. It is a scrumptious, candy and spiced tomato chutney made with dates having the flavors & aroma of panch phoron (Bengali 5 spice combine). A well-liked facet dish that can also be integral in a Durga Puja bhog (conventional meals served as prasad to devotees) together with the particular Khichuri and different divide dishes. Easy to make, vegan and gluten free as effectively.

tomato khejur chutney served in a glass bowl kept on a white plate with a spoon on the right side and text layovers.

I wished to do that tomato chutney from a very long time and had made it throughout one of many days throughout Durga pooja competition. This Bengali chutney is an absolute winner each in preparation and style. I’ve had Bengali tomato khejur chutney earlier than in a thali meal served throughout a Bengali pooja feast, so it was straightforward for me to know its style and taste.

There are a lot of variations of this Bengali tomato chutney recipe and every family makes it their very own means. One such variation is so as to add aam papad or aamshotto (mango leather-based). I didn’t have aam papad, so to get the mango style I’ve added dry mango powder (amchur powder).

This particular Bengali chutney is kind of fragrant too due to the quintessential Panch Phoron that goes into it. You possibly can very effectively alter the amount of sugar as per your likings. Additionally, for a touch of sourness within the chutney, you may add a little bit of tamarind.

Just a few extra scrumptious variations of tomato chutney you may attempt are:

  1. Tomato chutney
  2. Kara chutney (South Indian recipe of spicy tomato chutney)
  3. Momos chutney (spicy chutney for veg momos made with tomatoes, garlic and pink chillies)
  4. Tomato pachadi (Andhra type tomato chutney)

Other than historically being served within the pious bhog feast throughout Durga Puja competition, the Tomato Khejur Chutney might be relished with some fried papads after a meal is over.

At house, I are inclined to pair it with a sabzi and chapatti. Typically, dal as effectively. Retailer your leftover chutney within the fridge for 4 to five days.

Step-by-Step Information

The way to make Bengali Tomato Khejur Chutney

1. Warmth 2 tablespoons of mustard oil in a heavy kadai or pan. Maintain the flame to a low and let the mustard oil start to smoke.

making tomato khejur chutney recipe

2. As soon as the mustard oil start to smoke, then add 1 teaspoon panch phoran.

If you happen to do not need panch phoran then add a mixture of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds) and ⅛ or ¼ teaspoon of fenugreek seeds (methi seeds).

making tomato khejur chutney recipe

3. Instantly add 2 dry pink chilies (seeds eliminated).

making tomato khejur chutney recipe

4. Fry for just a few seconds until the spices crackle and change into fragrant.

making tomato khejur chutney recipe

5. Then add 1 teaspoon of grated ginger.

making tomato khejur chutney recipe

6. Saute until the uncooked aroma of ginger goes away. Don’t brown the ginger.

making tomato khejur chutney recipe

7. Add 1.75 cups of chopped tomatoes.

tomatoes for making tomato khejur chutney recipe

8. Combine tomatoes with the remainder of the spices and oil.

tomatoes for making tomato khejur chutney recipe

9. Add salt as per style.

tomatoes for making tomato khejur chutney recipe

10. Combine once more.

making Bengali tomato khejur chutney recipe

11. Cowl the kadai or pan with a lid. Let the tomatoes prepare dinner until they soften. Cooking tomatoes take about 9 to 10 minutes on a low to medium-low flame.

making Bengali tomato khejur chutney recipe

12. In between do examine a few instances when the tomatoes are cooking.

making Bengali tomato khejur chutney recipe

13. Let the tomatoes soften and turns into mushy.

making Bengali tomato khejur chutney recipe

14. Now add 1 tablespoon of raisins and a pair of tablespoons of chopped dates or 4 dates, chopped. Take away the seeds from the dates earlier than chopping them.

making Bengali tomato khejur chutney recipe

15. Combine very effectively.

making Bengali tomato khejur chutney recipe

16. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (non-compulsory).

2 tablespoons sugar provides a extra candy style. For much less sweetness add 1 tablespoon sugar or you may skip sugar utterly.

The addition of sugar is dependent upon the tartness of the tomatoes, so add as required. Dry mango powder might be skipped. You possibly can even add a little bit of tamarind pulp if you need.

making Bengali tomato khejur chutney recipe

17. Combine once more. The sugar will soften and you will note a liquid consistency within the tomato chutney.

making Bengali tomato khejur chutney recipe

18. After including sugar, stir typically and mash tomatoes with a spoon or spatula on a low flame.

making Bengali tomato khejur chutney recipe

19. Prepare dinner until the tomato date chutney thickens for about 4 to five minutes on a low flame. If the tomatoes begin sticking to the pan, then add some water and prepare dinner. I didn’t add any water. as soon as accomplished change off the flame.

tomato khejur chutney recipe, Bengali tomato chutney recipe

19. Serve tomato khejur chutney heat or at room temperature with a Bengali meal. Leftovers might be stored in a small hermetic bottle or bowl and refrigerated. Stays effectively for 4 to five days within the fridge.

tomato khejur chutney recipe, Bengali tomato chutney recipe


In case you are searching for extra Chutney recipes then do examine:

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tomato khejur chutney recipe, bengali tomato chutney recipe

Tomato Khejur Chutney

Bengali type tomato and date chutney recipe – a scrumptious, candy and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (Bengali 5 spice combine).

Prep Time 5 minutes

Prepare dinner Time 15 minutes

Whole Time 20 minutes

Stop your display screen from going darkish whereas making the recipe

  • Warmth 2 tablespoons mustard oil in a heavy kadai or pan. Maintain the flame to a low and let the mustard oil start to smoke. 

  • Then add 1 teaspoon panch phoron. If you happen to do not need panch phoran then add a mixture of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.

  • Instantly add 2 dry pink chilies (seeds eliminated).

  • Fry for some seconds until the spices crackle and change into fragrant.

  • Then add 1 teaspoon grated ginger.

  • Saute for some seconds until the uncooked aroma of ginger goes away. Don’t brown the ginger.

  • Add 1.75 cups chopped tomatoes.

  • Combine tomatoes with the remainder of the spices and oil.

  • Add salt as per style and combine once more.

  • Cowl the kadai or pan with a lid. Let the tomatoes prepare dinner until they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.

  • In between do examine a few instances when the tomatoes are cooking.

  • Let the tomatoes soften and turns into mushy.

  • Now add 1 tablespoon raisins and a pair of tablespoon chopped dates or 4 dates, chopped.

  • Combine very effectively.

  • Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (non-compulsory). 2 tablespoons sugar provides a extra candy style. For much less sweetness add 1 tablespoon sugar or you may skip sugar utterly.

  • Combine once more. The sugar will soften and you will note a liquid consistency within the tomato chutney.

  • After including sugar, stir typically and mash tomatoes with spoon or spatula. Prepare dinner until the tomato chutney thickens for about 4 to five minutes. If the tomatoes begin sticking to the pan, then add some water and prepare dinner. I didn’t add any water.

  • As soon as accomplished change off the flame. Serve tomato khejur chutney heat or at room temperature with a bengali meal. Leftovers might be stored in a small hermetic bottle or bowl and refrigerated. Stays effectively for 4 to five days within the fridge.

  • Do discard the seeds of the dates earlier than chopping and utilizing them within the chutney.
  • The amount of sugar that must be added, will rely upon how tart the tomatoes are. Add kind of accordingly. 

Vitamin Information

Tomato Khejur Chutney

Quantity Per Serving

Energy 82 Energy from Fats 45

% Every day Worth*

Fats 5g8%

Saturated Fats 1g6%

Sodium 197mg9%

Potassium 150mg4%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

Vitamin A 391IU8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 6mg7%

Vitamin E 1mg7%

Vitamin Ok 3µg3%

Calcium 6mg1%

Vitamin B9 (Folate) 7µg2%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 16mg2%

Zinc 1mg7%

* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Bengali Chutney publish from the archives first revealed in October 2017 has been republished and up to date on January 2023.



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