Bengali style Tomato Dates & Raisins Chutney / Tomato Aamsotto Khejur Chutney

Bengali Tomato Aamsotto Khejur Chutney is a classic dish, a popular chutney for every occasion without which a traditional Bengali meal is incomplete. Preparing this chutney is easy, one can make it ahead of the occasion and store it in the refrigerator for later use. As it’s a popular dish, the recipe varies a little bit from home-to-home. I’m sharing my version here, and I hope you’ll enjoy making it for family, and friends. 🙂

Tomato Aamsotto Khejur Chutney
Tomato Aamsotto Khejur Chutney

 

Bengali style Tomato Dates and Raisins Chutney / Tomato Aamsotto Khejur Chutney

Bengali Tomato Aamsotto Khejur Chutney is a classic dish, a popular chutney for every occasion without which a traditional Bengali meal is incomplete. 

Course Palate cleanser
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 People
Author Chandrima

Ingredients

  • 4- Large Tomatoes (roughly chopped)
  • ¼ cup- Aamsotto / Mango Bar (cut into small cubes)
  •  ¼ cup- Dates / khejur
  • 1 tsp- Fresh ginger (optional)
  • 1½ tbsp- Raisins
  • ½ tsp- Fennel seeds / Mouri (read notes)
  • 1- Whole dry red chili (halved)
  • ½ cup- Sugar (or adjust as per your liking)
  • ⅛ tsp- Turmeric powder
  • ¼ tsp- Salt
  • 1 tsp- Vegetable oil

Instructions

  1. Discard the seeds of the dates, and cut into slices, keep aside.

  2. Heat oil in a deep frying pan, temper with dry red chili and fennel seeds.

  3. Next, add the chopped tomatoes, turmeric powder, and salt. Mix, cover and cook over medium heat until the tomatoes soften. I usually cook this chutney without water. However, if you feel that the tomatoes are drying up at this stage you can add a splash of water.

  4. Add sugar, sliced dates, raisinis, ginger and aamsotto, mix and cook over medium heat until the chutney thickens. Keep stirring in-between. 

  5. Keep the consistency of the chutney medium-thick, don’t let it thicken too much, as when it gets cooled, it will thicken naturally. 

  6. Remove from the heat and transfer to a bowl. Let it be cooled completely at room temperature, and then serve.

  7. In Bengali cuisine, we serve this sweet, delicious chutney at the end of the meal, before serving the dessert.

  8. This Tomato Aamsotto Khejur Chutney is often served with papad at Bengali weddings and parties.

Recipe Notes

  • For tempering the chutney black mustard seeds can also be used. In our home, my mother always preferred fennel seeds over mustard seeds as a tempering ingredient for chutney. This chutney recipe belongs to my mother. That's why I kept the ingredients as she preferred. 
  • This chutney stays well in an airtight container for 10-12 days in the refrigerator.
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