Bengali tomato khejur chutney recipe with step by step photos. This is a delicious, sweet and spiced tomato chutney made with dates having the flavors & aroma of panch phoron (Bengali 5 spice mix). A popular side dish that is also integral in a Durga Puja bhog (traditional food served as prasad to devotees) along with the special Khichuri and other divide dishes. Simple to make, vegan and gluten free as well.
I wanted to try this tomato chutney from a long time and had made it during one of the days during Durga pooja festival. This Bengali chutney is an absolute winner both in preparation and taste. I have had Bengali tomato khejur chutney before in a thali meal served during a Bengali pooja feast, so it was easy for me to know its taste and flavor.
There are many variations of this Bengali tomato chutney recipe and each household makes it their own way. One such variation is to add aam papad or aamshotto (mango leather). I did not have aam papad, so to get the mango taste I have added dry mango powder (amchur powder).
This special Bengali chutney is quite aromatic too because of the quintessential Panch Phoron that goes into it. You can very well adjust the quantity of sugar as per your likings. Also, for a hint of sourness in the chutney, you can add a bit of tamarind.
A few more delicious variations of tomato chutney you can try are:
- Tomato chutney
- Kara chutney (South Indian recipe of spicy tomato chutney)
- Momos chutney (spicy chutney for veg momos made with tomatoes, garlic and red chillies)
- Tomato pachadi (Andhra style tomato chutney)
Apart from traditionally being served in the pious bhog feast during Durga Puja festival, the Tomato Khejur Chutney can be relished with some fried papads after a meal is over.
At home, I tend to pair it with a sabzi and chapatti. Sometimes, dal as well. Store your leftover chutney in the refrigerator for 4 to 5 days.
How to make Bengali Tomato Khejur Chutney
1. Heat 2 tablespoons of mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
2. Once the mustard oil begin to smoke, then add 1 teaspoon panch phoran.
If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds) and ⅛ or ¼ teaspoon of fenugreek seeds (methi seeds).
3. Immediately add 2 dry red chilies (seeds removed).
4. Fry for a few seconds till the spices crackle and become aromatic.
5. Then add 1 teaspoon of grated ginger.
6. Saute till the raw aroma of ginger goes away. Don’t brown the ginger.
7. Add 1.75 cups of chopped tomatoes.
8. Mix tomatoes with the rest of the spices and oil.
9. Add salt as per taste.
10. Mix again.
11. Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes take about 9 to 10 minutes on a low to medium-low flame.
12. In between do check a couple of times when the tomatoes are cooking.
13. Let the tomatoes soften and becomes mushy.
14. Now add 1 tablespoon of raisins and 2 tablespoons of chopped dates or 4 dates, chopped. Remove the seeds from the dates before chopping them.
15. Mix very well.
16. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional).
2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
The addition of sugar depends on the tartness of the tomatoes, so add as required. Dry mango powder can be skipped. You can even add a bit of tamarind pulp if you want.
17. Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
18. After adding sugar, stir often and mash tomatoes with a spoon or spatula on a low flame.
19. Cook till the tomato date chutney thickens for about 4 to 5 minutes on a low flame. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water. once done switch off the flame.
19. Serve tomato khejur chutney warm or at room temperature with a Bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.
If you are looking for more Chutney recipes then do check:
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Tomato Khejur Chutney
Ingredients
- 2 tablespoons mustard oil
- 1 teaspoon Panch Phoron
- 2 dry red chilli – broken and seeds removed
- 1 inch ginger , finely chopped or minced or 1 teaspoon grated ginger
- 250 grams tomatoes or 3 medium large tomatoes or 1.75 cups chopped tomatoes
- 1 tablespoon raisins (kishmish)
- 2 tablespoon chopped dates or 4 dates, chopped
- 1 to 2 tablespoons sugar, add as per taste
- 1 teaspoon dry mango powder (amchur powder) – optional
- salt as required
Instructions
- Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
- Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
- Immediately add 2 dry red chilies (seeds removed).
- Fry for some seconds till the spices crackle and become aromatic.
- Then add 1 teaspoon grated ginger.
- Saute for some seconds till the raw aroma of ginger goes away. Don’t brown the ginger.
- Add 1.75 cups chopped tomatoes.
- Mix tomatoes with the rest of the spices and oil.
- Add salt as per taste and mix again.
- Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
- In between do check a couple of times when the tomatoes are cooking.
- Let the tomatoes soften and becomes mushy.
- Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
- Mix very well.
- Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
- Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
- After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
- Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.
Notes
- Do discard the seeds of the dates before chopping and using them in the chutney.
- The quantity of sugar that needs to be added, will depend on how tart the tomatoes are. Add more or less accordingly.
Nutrition Info (Approximate Values)
This Bengali Chutney post from the archives first published in October 2017 has been republished and updated on January 2023.
Thank you so much for sharing your delicious recipes on your blog. I’ve tried a few and they’ve all turned out to be absolutely mouthwatering.”
Thank you for letting me know and taking the time to comment.
All your recipes those I have tried are amazing…my family members love them all…. I am a maharashtrian married to a bengali…with your recipes i gets easy for me to impress my in laws..
Thanks a ton
thanks sharvari. i am glad that the recipes are helping you. thanks again.
A lovely tangy and sweet chutney . A lovely combination of sweetness of dates and raisins and sourness of tomatoes and amchur. A lovely addition to lift any ordinary meal .
Dassana would you know by any chance how to make satori or sometimes called Sanjori. It is a maharastrian sweet basically like a puri made of maida and rava filled with khoya ,sugar or jaggery.
thanks anu for the feedback on tomato chutney. i know about sanjori. i will try to add the recipe, but cannot say if i can make it before diwali.