Tomato & Date Chutney

Tomato and Date Chutney is a Bengali style chutney, made with tomatoes and dates. The Chutney is sweet and slightly tangy.

Bengali’s are very fond of Chutneys, in-fact these chutneys form a special meal course for them. Normally chutneys are served along with a meal, but in a Bengali house, they are considered as a palate cleanser and served just before the dessert.

Mushy tomatoes and sweet dates combine to make this into a lip-smacking chutney, the panch poran masala gives it a wonderful kick and I must warn you that this Chutney is very very addictive, just like their Pineapple Chutney. The Bongs use raisins and cashews at times to make it rich, but it tastes absolutely delicious even without them too. It is a total burst of flavours, sweet, salty, spicy, tangy.

I made this Chutney as a part of the Bengali Thali, for Thali and Platter Festival. In fact, The Bengali Thali was made for the Diwali Festival and we all thoroughly enjoyed it. Today I am posting it under Pick 3 states and one dish from your choice, and for today I have picked Bengal.

Tomato & Date Chutney

Ingredients

4 tomatoes, chopped into small pieces
10 dates, roughly chopped
1 tsp mustard seeds
1-inch ginger, grated
Few curry leaves
2-3 whole red chillies, broken
1 tsp panch poran , coarsely ground
1/4 cup sugar
1 tbsp tamarind water
Salt to taste

Method

Heat about 1 tbsp oil in a pan.
Add mustard seeds, let splutter.
Add curry leaves and whole red chillies.
Immediately add ginger, chopped tomatoes and dates.
Sprinkle paanch poran and salt. Mix well.
Add sugar and 1/2 cup water.
Simmer and cook till mushy and well cooked.

Print Pin

Tomato and Date Chutney

Tomato and Date Chutney is a Bengali style chutney , made with tomatoes and dates. The Chutney is sweet and slightly tangy .

Course Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 tomatoes chopped into small pieces
• 10 dates roughly chopped
• 1 tsp mustard seeds
• 1 inch ginger grated
• Few curry leaves
• 2-3 whole red chillies broken
• 1 tsp panch poran coarsely ground
• 1/4 cup sugar
• 1 tbsp tamarind water
• Salt to taste

Instructions

• Heat about 1 tbsp oil in a pan .
• Add mustard seeds , let splutter .
• Add curry leaves and whole red chillies .
• Immediately add ginger ,chopped tomatoes and dates .
• Sprinkle paanch poran and salt . Mix well .
• Add sugar and 1/2 cup water .
• Simmer and cook till mushy and well cooked.

Notes

Check out what my BM buddies are doing here.