Bengali Tomato Chutney (Tomato Khejur Chutney)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
82 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Bengali Tomato Chutney (Tomato Khejur Chutney)
Description
The recipe begins by heating mustard oil until hot, then adding the aromatic panch phoran spice blend and dried red chilies to release flavors. Fresh grated ginger is briefly sautéed until softened without browning, followed by the addition of chopped tomatoes which are cooked slowly until they soften and meld with the spices. Salt balances and enhances the base flavors during this process.
Once the tomatoes are soft and slightly mushy, sweet elements like raisins and chopped dates are incorporated, along with sugar and optional dry mango powder, creating a layered sweet-tart profile typical of Bengali chutneys. The final texture is a thick, flavorful condiment rich in spice, sweetness, and tang suitable for pairing with rice, snacks, or as a spread.
This chutney bridges savory and sweet well, emphasizing mustard oil’s sharpness and the complexity of panch phoran spices, along with the natural acidity of tomatoes mellowed by gentle cooking and added dried fruit. Adjust sugar quantity according to tomato tartness for balanced sweetness.
Ingredients
- 2 tablespoons mustard oil
- 1 teaspoon panch phoron
- 2 dried red chilli broken and seeds removed
- 1 inch ginger - finely chopped or minced or 1 teaspoon grated ginger
- 250 grams tomato or 3 medium large tomatoes or 1.75 cups chopped tomatoes
- 1 tablespoon raisins (without seeds)
- 2 tablespoon dates - chopped or 4 dates, chopped and seeds removed
- 1 to 2 tablespoons sugar add as per taste
- 1 teaspoon dry mango powder (amchur powder) - optional
- salt as required
Instructions
Cook Tomatoes
- Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil become hot.
- Add the panch phoron and 2 dry red chilies (seeds removed).
- Fry for some seconds till the spices crackle and become aromatic.
- Then add the grated ginger.
- Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
- Add the chopped tomatoes.
- Mix tomatoes with the rest of the spices and oil.
- Add salt as per taste and mix again.
- Cover the kadai or pan with a lid. Let the tomatoes cook until they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low heat.
- In between do check a couple of times when the tomatoes are cooking.
- Let the tomatoes soften and becomes mushy.
Make Bengali Tomato Chutney
- Now add the raisins and the chopped dates. Mix well.
- Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). Note that 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
- Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
- After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
- Once done turn off the heat. Serve Tomato Khejur Chutney warm or at room temperature with a Bengali meal.
- Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.
Notes
- Use a substitute mix of fennel, nigella, cumin, mustard or radhuni, and fenugreek seeds if panch phoran is unavailable, in equal small measures.
- Remove seeds from dates before chopping to avoid bitterness and texture issues.
- Adjust sugar based on the natural acidity of tomatoes; sweeter or tarter tomatoes need different amounts.
- For milder heat, reduce red chilies to one or halve the quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 391IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 6mg | 1% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 8mg | 2% |
| Phosphorus | 16mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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