Bengalis are very fond of Tomato Chutney. There are many variations though – plain Tomato Chutney, Tomato Boroi (Jujube) Chutney, Tomato Kancha Aam (Raw Mango) Chutney or Tomato Khejur (Date) Chutney. We the Bengalis have a habit of having chutney after meal – mainly after lunch. Some prefer to have it hot and some cold. My mom makes chutney almost everyday as my dad considers his meal to be incomplete without it. I guess I inherited my dad’s love for chutney. Though it’s a side dish and usually served at the end of the meal, but I sometimes treat is as the main dish and have my full meal only with chutney – such is my love for it. 😛
This simple dish is really going to win your heart with it’s sweet, tangy and a little spicy taste. I personally prefer to have it cold. So, I start my lunch preparation by making chutney and keep it in the refrigerator. By the time I complete my cooking and have my lunch, the chutney becomes chilled – Oh, it’s complete bliss!
Among all the variations, today I am going to share the recipe of Tomato Date Chutney.
- 2 mid sized tomato chopped
- 5-6 dates chopped (removing their seeds)
- 2 green chillies, slit
- 2 dry red chillies
- 1 tea-spoon grated ginger
- 1/3 tea-spoon turmeric powder (haldi)
- 2 bay leaves (tej patta)
- 1 tea-spoon mustard seeds
- 1/2 tea-spoon salt
- 3 table-spoon sugar (or according to taste)
- 2 table-spoon mustard oil
- Soak the chopped dates in water for 10 minutes. Drain the water and keep the dates aside.
- Heat oil in a pan, add bay leaves, mustard seeds and dry red chillies. Sautè till the chillies turn blackish.
- Add the green chillies, grated ginger and turmeric powder and stir well.
- Now, add tomato pieces, date pieces and salt and mix well. Sprinkle a little water and lower the flame.
- Cook till the tomato becomes soft and mashy.
- Open the lid and add sugar. Mix it well and again cover the lid. Cook in medium flame for 5 minutes.
- You will see the consistency changing after adding the sugar. The chutney will become thick. If you want it to be little thin, sprinkle some more water, cover the lid and bring it to boiling point.
- Your Tomato Date Chutney is ready now.
You can serve it hot. If you want to have it cold, let the chutney cool down in room temperature, then keep it in the refrigerator for 1-2 hours. Serve chilled.
Enjoy this dish and don’t forget to drop a comment telling how you like it. Happy eating!