This Bengali Tomato Chutney also called Tomato Khejur Chutney is a delicious, sweet, spiced condiment made with fresh plump tomatoes, dates and with the flavors of panch phoron (Bengali 5 spice mix). Simple to make, vegan and gluten-free as well.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 6 · 6 people
  • Category: Condiment, Side Dish
  • Cuisine: Bengali

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 ((without seeds))
  • 2 tablespoon dates (- chopped or 4 dates, chopped and seeds removed)
  • 1 to 2 tablespoons sugar (add as per taste)
  • 1 teaspoon dry mango powder ((amchur powder) - optional)
  • salt (as required)

Method

Cook Tomatoes

  1. Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil become hot.
  2. Add the panch phoron and 2 dry red chilies (seeds removed).
  3. Fry for some seconds till the spices crackle and become aromatic.
  4. Then add the grated ginger.
  5. Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
  6. Add the chopped tomatoes.
  7. Mix tomatoes with the rest of the spices and oil.
  8. Add salt as per taste and mix again.
  9. Cover the kadai or pan with a lid. Let the tomatoes cook until they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low heat.
  10. In between do check a couple of times when the tomatoes are cooking.
  11. Let the tomatoes soften and becomes mushy.

Make Bengali Tomato Chutney

  1. Now add the raisins and the chopped dates. Mix well.
  2. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). Note that 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
  3. Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
  4. 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.
  5. Once done turn off the heat. Serve Tomato Khejur Chutney warm or at room temperature with a Bengali meal.
  6. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.