Today’s recipe is Tomato and Date Chutney, a sweet and tangy chutney with all the goodness of tomatoes and dates, which can be either eaten as a condiment or as a relish.
Every bengali meal is deficient without this incredible chutney. This is a dish made by most Bengalis and is usually eaten at the end of a meal by itself. Be it any religious functions, parties or day to day meal, chutney is a requisite for a complete soul satisfying hearty meal. The main purpose of the chutney has always been to help with the digestion of the yummy goodies of the mains and starters a full fledged bengali meal consists off.
Traditionally, tomato chutney is served as a last condiment to sweeten your pallet but hubby likes to relish it along with the food. Tomato chutney is one of my favourites. Whether you make it with date/khejur or aamsotto or lots of raisins it is simply divine.
Tomato and Date chutney is laden with fresh plum tomatoes, dates, raisins and sugar and beautiful aromatic spices. Today I made this recipe with fennel seeds only but traditionally chutney is made with Panch phoron, which is a mixture of cumin seeds (jeera), fenugreek seeds (methi), mustard seeds, kalaunji (onion seeds) and fennel seeds (saunf).
- 500 grams plump red Tomatoes
- 10-12 dates, deseeded and cut in half
- 1-2 teaspoons raisins (optional)
- 125 grams Sugar
- 2 Dried Red Chilli
- 1 teaspoon fennel seeds/ panch phoron
- a pinch of salt
- 2 teaspoon oil
- Wash the tomatoes and chop them into small pieces.
- Heat the oil in a heavy bottom pan, when hot enough add in the fennel seeds/ panch phoron and the dried red chilli. Once is starts splattering add in the tomatoes and the salt, give it a good mix. Cover and cook until the tomatoes turn soft and mushy. Now add in the sugar and mix it well. cook it for another 3-5 mins.
- Finally add in the dates and raisins (optional) and mix it all well.
- Check the seasoning, add salt and sugar if required. Cook the chutney till it thickens or until the desired consistency is achieved.
- Enjoy your Tomato date chutney at room temperature or chill it before serving. I personally enjoy the chutney when its chilled.