Tomato Khejur Chutney (Tomato and Date Chutney) is a quintessential Bengali condiment that is prepared in all Bengali homes for special occasions, festivals, or everyday meals. Make it using my easy recipe (vegan, gluten-free).
Here are some more chutney recipes that you may like – Aam Ki Launji, Peanut Coriander Chutney, Bhang Ki Chutney, Guava Chutney, and Mint Coconut Chutney.
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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 has a unique flavor that is both sweet and slightly smoky, making it the perfect addition to this chutney.
Tomato Date Chutney is typically made for special occasions and festivals, but can be enjoyed any time!
You can easily double or triple the recipe as per your requirements.
Ingredients
Oil – This chutney is traditionally made in mustard oil which gives it a very unique taste. If mustard oil is not available, then use vegetable oil in its place.
Spices – You will need bay leaves, 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.
How To Make Tomato Khejur Chutney
Heat 2 tablespoon mustard oil in a pan over medium heat.
Once the oil is hot, add 2 bay leaves, ½ teaspoon panch phoron, and 1 dried red chili (broken into small pieces) and saute for 4-5 seconds.
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 10-12 cashew nuts, 7 oz (200 g) pitted soft dates (chopped), and ¼ cup raisins and cook for 2 minutes, stirring frequently.
Remove the pan from the heat and let the chutney cool down to room temperature. Serve!
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 rice and dal 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 even just plain bread.
Add to your favorite curry recipe for a sweet and sour twist.
Storage Suggestions
This chutney can be stored in an airtight container in the fridge for up to 2 weeks.
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Recipe Card
Bengali Tomato Khejur Chutney Recipe (Tomato and Date Chutney)
Ingredients
- 2 tablespoons mustard 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
- 7 ounce pitted soft dates (200 g, 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!
Sarah
How long do you think this will last in the fridge?
sarah
Sorry, I just saw it says “2 weeks.”