Bengali Style Tomato Khejur Aamshottor Sweet Chutney Or Tomato Date & Mango Leather's Sweet Chutney

Tomato Khejur Aamshottor Chutney Tomato Khejur Aamshottor Chutney
This chutney contains ripe red Tomatoes, Mango Leather Bar(aamsotto), Dates & Sultana(Golden Raisins). "Panch Foron" is used for seasoning. The color of the chutney should be dark bloody red.

 

Bengali chutney is totally different from others' chutney is taste wise or texture wise. Bengali chutney is very much sweet in taste and sticky in texture. Here is the "Authentic Bengali Chutney" recipe.

This chutney contains ripe red Tomatoes, Mango Leather Bar(aamsotto), Dates & Sultana(Golden Raisins). "Panch Foron" is used for seasoning.

Bengali Style Tomato Khejur Aamshottor Sweet Chutney Or Tomato Date & Mango Leather's Sweet Chutney
Bengali Style Tomato Khejur Aamshottor Sweet Chutney Or Tomato Date & Mango Leather's Sweet Chutney

Ingredients

  • Vegetable Or Canola Oil - 2 tablespoons
  • Panch Foron - 1 teaspoon
  • Ripe Tomatoes, chopped  - Big 4, medium 6
  • Salt - 1 pinch
  • Turmeric powder - 1/3 teaspoon
  • Granulated Sugar - 1/2 cup
  • Dates, roughly chopped - 10 to 12 pieces
  • Mango Leather Or Aamsotto, roughly chopped - 1/2 cup
  • Golden Raisins Or Sultana - 1/2 cup
  • Bhaja Moshla Or Dry roasted Cumin, Fennel & 1 Whole Red Chili and ground - 2 tablespoons

 

Preperation Steps

Take a non-stick pan and heat 2 tablespoons of oil in it. When the oil is hot enough, add the "Panch Foron" and fry till a nice aroma comes from the "Panch Foron".

Add chopped Tomatoes to the pan, add some salt & turmeric powder and cover the pan to cook the tomatoes. Cook the tomatoes till they becomes pulpy and totally mashed. It will take 5 minutes to cook.

Open the lid and add the sugar to the pan. Now higher the heat from low to medium to evaporate all the water comes from the tomato.

When the tomatoes will be thicken enough, add the chopped Dates and stir for 5 minutes to mix the dates with the pulp.

Add chopped Aamsotto and Raisins and mix with the pulpy tomatoes and cook the Chutney for another 5 minutes.

After 5 minutes turn off the heat and sprinkle "Bhaja Moshla" on the chutney and refrigerate the chutney.

Remove the chutney just before serving...Enjoy

Serving Tips

Serve with any lunch menu as dessert... Usually plain Papad is served with this chutney...

Notes

Do not add any water while cooking this chutney... Otherwise you will not get the sticky texture of the chutney. Sugar can be adjusted to your taste.

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