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Tomato khejur chutney

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.



  1. 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.
  2. Add the fenugreek seeds to the oil and fry till it browns. Then add the tomatoes, turmeric powder and salt.
  3. Stir well, add the hot water and cover it with a lid. Leave it to cook till they become soft and break down.
  4. 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.
  5. When it is ready, transfer it into a dish or bowl and serve after it has cooled down.
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