The timeless ‘Tomato Chutney’, a must have dish after every Bengali meal.
Bengali style Tomato Dates & Raisins Chutney/ Tomato Aamsotto Khejur Chutney
Ingredients
- Tomato 4 big sized (roughly chopped)
- Aamsotto/Mango Bar- 1/2 of the whole bar (cut into small cubes)
- Dates/khejur- deseed and cut into lengthwise in thin strips
- Ginger- 2 tsp, peel and julienne
- Raisins- 1 handful
- Fennel seeds/Mouri- 1tsp
- Whole dry red chili- 1 (broken)
- Aamchur powder/Dry Mango powder- 1 tsp
- Sugar- 3/4 cup
- Salt- 1/2 tsp
- Vegetable oil- 2 tbsp
Method
Heat oil in a deep frying pan. Temper with dry red chili and fennel seeds. Add chopped tomatoes and salt. Mix, cover and cook for 2/3 minutes. With the help of spatula mash the tomatoes. Next to add the sugar, aamchur powder, dates/khejur, raisinis, ginger and aamsotto. Mix and cook for 5/6 minutes, on medium flame. Stir in between. If you like more sweet taste, check the taste at this stage & add more sugar accordingly. Keep stirring till a thick mixture forms. Remove from heat.
Let it be cooled. Serve and enjoy!
Note:
The traditional way of having this chutney is after the meal. After having the main course this is served along with papad.
