Poultry

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Bengali Style Tomato Khejur Aamshottor Sweet Chutney

Feb 13, 2014
by Moumita Ghosh

Tomato Khejur Aamshottor Chutney

This chutney contains ripe red Tomatoes, Mango Leather Bar(aamsotto), Dates & Sultana(Golden Raisins). "Panch Foron" is used for seasoning. The color of the chutney should be dark bloody red.

Bengali chutney is totally different from others' chutney is taste wise or texture wise. Bengali chutney is very much sweet in taste and sticky in texture. Here is the "Authentic Bengali Chutney" recipe.

This chutney contains ripe red Tomatoes, Mango Leather Bar(aamsotto), Dates & Sultana(Golden Raisins). "Panch Foron" is used for seasoning.

Yields : 10

Preperation Time : 15 Minutes

Cooking Time : 30 Minutes

Cooking Level : Easy

Meal Type : Dessert

Cuisine : Bengali

Category : Chutney

Bengali Style Tomato Khejur Aamshottor Sweet Chutney

Ingredients of Tomato Khejur Aamshottor Chutney

Vegetable Or Canola Oil - 2 tablespoons
Panch Foron - 1 teaspoon
Ripe Tomatoes, chopped - Big 4, medium 6
Salt - 1 pinch
Turmeric powder - 1/3 teaspoon
Granulated Sugar - 1/2 cup
Dates, roughly chopped - 10 to 12 pieces
Mango Leather Or Aamsotto, roughly chopped - 1/2 cup
Golden Raisins Or Sultana - 1/2 cup
Bhaja Moshla Or Dry roasted Cumin, Fennel & 1 Whole Red Chili and ground - 2 tablespoons

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How to make Tomato Khejur Aamshottor Chutney Recipe

Take a non-stick pan and heat 2 tablespoons of oil in it. When the oil is hot enough, add the "Panch Foron" and fry till a nice aroma comes from the "Panch Foron".

Add chopped Tomatoes to the pan, add some salt & turmeric powder and cover the pan to cook the tomatoes. Cook the tomatoes till they becomes pulpy and totally mashed. It will take 5 minutes to cook.

Open the lid and add the sugar to the pan. Now higher the heat from low to medium to evaporate all the water comes from the tomato.

When the tomatoes will be thicken enough, add the chopped Dates and stir for 5 minutes to mix the dates with the pulp.

Add chopped Aamsotto and Raisins and mix with the pulpy tomatoes and cook the Chutney for another 5 minutes.

After 5 minutes turn off the heat and sprinkle "Bhaja Moshla" on the chutney and refrigerate the chutney.

Remove the chutney just before serving...Enjoy