Tomato khejur chutney is a Bengali recipe made from tomatoes, dates and spices, with a touch of sweetness because of the sugar added to it. This dish is enjoyed at weddings and other special occasions. It is a simple dish to make and mostly eaten at the end of a meal.
Today, this article will feature what goes into the preparation of Bengali’s dish: “Tomato Khejur Chutney”.
2 tablespoons of mustard oil
Panch phoran(mixture of cumin seeds, fennel seeds, onion seeds, fenugreek seeds and mustard seeds) A tablespoon of each of these seeds.
1 dried red chilli
1/3 cup of dates
¼ cup of sugar
1 teaspoon of turmeric powder
10 tomatoes (chopped)
¼ cup of hot water
Salt (to taste)
What Tomato Khejur Chutney Can Be Served With
This dish can be served with chapatis, khichudi and labra.
- Heat some oil in a pan till it becomes smoky hot. At this point, lower the fire and toss the panch phoron and dried chilli into it.
- Add the fenugreek seeds to the oil and fry till it browns. Then add the tomatoes, turmeric powder and salt.
- Stir well, add the hot water and cover it with a lid. Leave it to cook till they become soft and break down.
- When it becomes mushy, add the sugar and date fruits. Stir well and let it cook until the chutney reduces and thickens. This should take about 7 minutes.
- When it is ready, transfer it into a dish or bowl and serve after it has cooled down.