Tomato Chutney  (Bengali style)

Bengali-style tomato chutney is a sweet and savory chutney full of flavors. Traditionally, it’s known as tomato khejur (date) chutney. No Bengali feast is complete without this simple chutney.

1. 1 teaspoon panch phoran – Indian five spice blend
2. 4 roughly chopped medium-sized tomatoes around 2 cups
3. 1 teaspoon grated ginger
4. 1-2 whole dried red chilies
5. 2 dates pitted and chopped
6. 1 tablespoon black or golden raisins
7. 1 tablespoon sugar/ powdered jaggery adjust to taste
8. ¼ teaspoon turmeric powder
9. ½ teaspoon red chili powder
10. Salt to taste
11. 1 tablespoon mustard oil

1. Heat oil in a pan. Add dried red chilies and panch phoran. Saute for a few seconds or until the spices become fragrant.
2. Add turmeric powder and red chili powder. Saute for a few seconds.
3. Add ginger and stir for around 30 seconds before adding tomatoes and salt.
4. Mix everything and cover the pan. Let it cook for 4-5 minutes or until the tomatoes turn soft.
5. Add chopped dates, raisins, and sugar. Mix and cook for another 3-4 minutes.
6. Switch off the stove and allow the chutney to reach room temperature.
7. Enjoy your Bengali style tomato chutney.

1. Use a juicy red variety of tomatoes to make this chutney.
2. If you don’t have panch phoran, mix fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and black mustard seeds in equal quantity and use that.
3. To add heat to this chutney, add chili flakes.
4. Don’t overcook ginger otherwise, it will turn bitter.
5. Add sugar carefully as the dates and raisins will also add sweetness to the chutney.
6. The amount of sugar you add will also depend upon the sweetness of the tomatoes you are using.
7. If using mustard oil, heat it till it reaches the smoking point and then switch off the stove. Allow it to reach back the room temperature and then start making the dish.

Original recipe link here.