Bengali tomato khejur chutney with aamsotto and kismis or bengali tomato date chutney with step by step pictures. This tomato khejur chutney with aamsotto is a specialty of our bengali kitchen in any festival. Though I have used only kismis among dry fruits for making this recipe, you may prepare this sweet tomato chutney with few more dry fruits too.
This bengali tomato and date chutney are bright in colour and sweet in taste because of adding khejur(dates), aamsotto(aam papad or mango leather) and kismis(raisins). When these three ingredients are incorporated with red ripe tomatoes with an addition of sugar it creates an awesome tomato chutney. But Bengali five spice or panch phoran is a must ingredient of this sweet tomato chutney or in one word this tomato chutney can’t be prepared without bengali panch phoran.
The word chutney generally remind us about a tangy recipe in Indian context, but bengali chutney has both versions, sweet and tangy. And sweet chutney is always on special demand in our bengali kitchen. Bengali sweet tomato chutney is one of them, any bengali feast is incomplete if a sweet chutney is not served before sweets. And bengali sweet and delicious tomato chutney or raw mango chutney all has to be served with papad in any bengali celebration.
My mom used to prepare this sweet tomato chutney with aamsotto and kishmish at the day of mahaashtumi or when some guests are invited in our home for lunch. Otherwise, tomato chutney, raw mango chutney, kuler(jujubes or ber) chutney, chaltar chutney these all sweet chutney were common in my mom’s kitchen as per its season wise availability.
Though this tomato chutney is not tangy in any way if you wish to have some tanginess, may lastly use lemon juice in it. This bengali tomato and date chutney are incomplete without aamsotto or aam papad as aamsotto adds that authentic touch and feel of our traditional bengali chutney recipe. Even you may store this sweet tomato chutney for more than one week in an airtight container.
Try this easy and delicious tomato chutney at home and let me know how it worked by leaving a comment in the comment section below.
Bengali tomato khejur chutney with aamsotto and kismis
Prep time: 10 mins
Cook time: 20 mins
Served in: 30 mins
Served for: 7-8 people
- 1 1/2 cup red ripe tomato(cut into pieces)
- 1/2 cup khejur or dates(pitted dates)
- 1/2 cup aamsotto or aam papad or mango leather(cut into diced)
- A handful of kismis or raisins
- 1/2 tsp finely chopped ginger
- 6 tbsp sugar
- 1/4 tsp turmeric powder
- 1/2 tsp bengali five spice or panch phoran
- 1 dry whole red chilli
- 1/2 cup water
- salt(as required)
- 1 tbsp mustard oil
How to make bengali tomato khejur chutney with aamsotto and kismis with step by step pictures
- First wash the tomatoes thoroughly, then cut it to pieces. Cut the pitted(seedless) dates and cut the aamsotto or aam papad into cubes. Keep it aside.
- Then take a pan, place it on medium heat, add mustard oil and make it hot.
- Add 1 dry red chilli(broken in two pieces) and bengali five spice or panch phoran to it.
- let it crackle in the oil, then add red ripe tomato(cut into pieces) to the pan, stir it well.
- Then add finely chopped ginger to it and give a good stir.
- Now add khejur or dates(cut into pieces) to the pan. Cut the khejur or dates as shown in the pic.
- Then saute the tomato and dates for 2-3 mins and add salt to it, mix it well.
- Cover the pan with a lid for 2-3 mins and slow down the flame to make the tomato and dates soft. As salt will help to release water from these two ingredients and will make it soft so quickly.
- After 3 mins, remove the lid and add turmeric powder to it. Stir it well.
- Then add kismis to the pan which I already soaked in water for 10-15 mins. Mix it together.
- You should cut the aamsotto or mango leather in cubes as shown in the pic.
- Now add aamsotto or aam papad to the pan. Mix all the ingredients together and saute it for 2-3 mins.
- Then add water to it and bring it to boil. And cover its lid till all the ingredients cooked perfectly.
- Then remove the lid and add sugar to this tomato and date chutney with aamsotto and kismis, stir it well.
- Let the sugar melts down and completely incorporated with all the ingredients.
- Though I personally prefer little thick consistency of this tomato chutney as it helps me to store for a little longer.
- Keep this bengali tomato khejur chutney or tomato and date chutney to cool down. Serve it later with khichuri, labra, papad or serve it last of any bengali meal.
- Don’t add sugar till all the ingredients are not properly cooked, otherwise, sugar won’t let them cooked and can’t get that exact texture and taste of this sweet chutney.
- Addition of sugar and salt is up to you as it depends on your taste.
- After covering the pan with lid, must check it frequently to avoid the burning from the bottom.
- Bengali five spice means, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, mustard seeds or celery seeds(radhuni). So if you don’t have bengali five spice then take each seed 1/2 tsp and mix it together and it’s ready to use in your sweet tomato chutney with khejur aamsotto and kismis.
- Radhuni seeds are not easily available out of West Bengal so use mustard seeds instead of radhuni or celery seeds with other seeds mentioned above in this tomato chutney.