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).
About This Recipe
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 Khejur 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.
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, sugar, cashew nuts, and raisins.
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 as a condiment for sandwiches, wraps, or even just plain bread.
Add to your favorite curry recipe for a sweet and sour twist.
This chutney can be stored in an airtight container in the fridge for up to 2 weeks.
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Bengali Tomato Khejur Chutney Recipe (Tomato and Date Chutney)
- 2 tablespoons mustard oil
- 2 whole bay leaves
- 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 sugar
- 10-12 whole cashew nuts
- 200 grams pitted soft dates (chopped)
- ¼ cup raisins
- 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 3-4 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!