Tomato Khejur Chutney
Tomato Khejur Chutney (Tomato and Date Chutney) is a quintessential Bengali condiment prepared in all Bengali homes for special occasions, festivals, or everyday meals. Make it using my easy recipe.
You may like some more chutney recipes: Aam Ki Launji, Peanut Coriander Chutney, Bhang Ki Chutney, Guava Chutney, and Mint Coconut Chutney.
About Tomato Khejur Chutney
Tomato Khejur Chutney (Tomato and Date Chutney) is a traditional Bengali sweet and sour chutney made with tomatoes, soft dates, and spices. It is a popular condiment in Bengali cuisine and goes well with rice, roti, or even dal.
Khejur’s unique flavor, which is sweet and slightly smoky, makes it the perfect addition to this vegan and gluten-free chutney.
Tomato Date Chutney is typically made for special occasions and festivals but can be enjoyed any time!
Ingredients
Oil – This chutney is traditionally made in mustard oil, which gives it a unique taste. If mustard oil is unavailable, use any cooking oil in its place.
Spices – You will need bay leaves (tejpatta), dry red chili, and panch phoran spice mix. Make Panch Phoron using my easy recipe at home in under 5 minutes, or buy a bottle.
Tomatoes – Use ripe, juicy red tomatoes to make the chutney.
Dates – Use soft pitted dates to make the chutney.
Others – You will also need salt, granulated white sugar, cashew nuts, and raisins.
You can also add some chopped aamshotto (aam papd, dried mango pulp candy) to this chutney.
How To Make Tomato And Date Chutney
Heat 2 tablespoon mustard oil in a pan over medium heat.
Once the oil is hot, add the following ingredients and saute for 4-5 seconds.
- 2 bay leaves
- ½ teaspoon panch phoron
- 1 dried red chili (broken into small pieces)
Add 1 pound (500 g) of chopped ripe tomatoes and 1 teaspoon salt and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 10-12 minutes until the tomatoes are mushy. Stir a few times while cooking.
Add ¼ cup of granulated white sugar and cook for 3-4 minutes, stirring frequently.
Add the following ingredients and cook for 2 minutes, stirring frequently.
- 10-12 cashew nuts
- 200 g pitted soft dates (chopped)
- ¼ cup raisins
Remove the pan from the heat and let the chutney cool to room temperature. Serve! This chutney can be stored in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions
This chutney is traditionally served at the end of the meal to sweeten the taste buds after eating all the spicy curries. Serve it at room temperature.
You can serve it with Aloo Posto, Bengali Cholar Dal, and Luchi for a traditional Bengali meal.
Enjoy with roti or chapati for a quick and easy meal.
Use it as a condiment for sandwiches, wraps, or plain bread.
Add to your favorite curry recipe for a sweet and sour twist.
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Tomato Khejur Chutney Recipe
Ingredients
- 2 tablespoons mustard oil (or any other cooking oil)
- 2 whole bay leaves (tejpatta)
- ½ teaspoon panch phoron spice mix
- 1 dried red chili (broken into small pieces)
- 1 pound tomatoes (500 g, chopped)
- 1 teaspoon salt
- ¼ cup granulated white sugar
- 10-12 whole cashew nuts
- 200 grams pitted soft dates (chopped)
- ¼ cup raisins
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot, add bay leaves, panch phoron, and dried red chili and saute for 4-5 seconds.
- Add the tomatoes and salt and mix well.
- Reduce the heat to low.
- Cover and cook for 10-12 minutes until the tomatoes are mushy. Stir a few times while cooking.
- Add sugar and cook for 3-4 minutes, stirring frequently.
- Add cashew nuts, dates, and raisins and cook for 2 minutes, stirring frequently.
- Remove the pan from the heat and let the chutney cool down to room temperature. Serve!
How long do you think this will last in the fridge?
Sorry, I just saw it says “2 weeks.”