TOMATO KHEJUR CHUTNEY
Bengali style tomato and date chutney recipe - a delicious, sweet and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (Bengali 5 spice mix).
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
- Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
- Immediately add 2 dry red chilies (seeds removed).
- Fry for some seconds till the spices crackle and become aromatic.
- Then add 1 teaspoon grated ginger.
- Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
- Add 1.75 cups 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 till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
- In between do check a couple of times when the tomatoes are cooking.
- Let the tomatoes soften and becomes mushy.
- Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
- Mix very well.
- Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 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 switch off the flame. 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.
Nutrition Facts : Calories 82 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 197 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SWEET AND SPICY TOMATO CHUTNEY
A Bengali meal often ends with a chutney, and we always prepare it with seasonal fruits and veggies. My all-time favorite has been this Bengali Tomato Chutney. You get the sweetness of the tomato and mild spiciness from whole fresh green chili. It typically served with rice, however some people like to enjoy it with crispy papadum.
Provided by Kankana Saxena
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Slice the tomatoes length wise into thin wedges.
- Place a heavy bottom at medium heat and pour the oil. Once the oil heats up, scatter the mustard seeds and dry red chili. Let the spice sizzle up for a few seconds and then, drop the tomato slices.
- Sprinkle salt and sugar. Give it a stir. Cover the pan and let it cook for 5 minutes or until the tomatoes are softened and almost cooked through.
- Pour 1 cup water season with salt and cook for 3 minutes. Drop the green chili and fennel powder, mix it around and taste for salt. Add more, if needed. Also, if you prefer the chutney to be sweeter, add more sugar.
- Let it simmer for 3 more minutes.
- Sprinkle a bit more fennel powder on top while serving.
- Enjoy it warm with rice or papadum
Nutrition Facts : Calories 345 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 Servings, Sodium 979 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BENGALI STYLE TOMATO CHUTNEY
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. It's very easy to make and gets ready in just 20 minutes.
Provided by Vandana Chauhan
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Add dried red chilies and panch phoran. Saute for a few seconds or until the spices become fragrant.
- Add turmeric powder and red chili powder. Saute for a few seconds.
- Add ginger and stir for around 30 seconds before adding tomatoes and salt.
- Mix everything and cover the pan. Let it cook for 4-5 minutes or until the tomatoes turn soft.
- Add chopped dates, raisins, and sugar. Mix and cook for another 3-4 minutes.
- Switch off the stove and allow the chutney to reach room temperature.
- Enjoy your Bengali style tomato chutney.
Nutrition Facts : Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 7 g, Calories 75 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
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