Tomato Khejur Chutney Recipe
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.
Servings: 6 people
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!
Video
Nutrition
Calories: 215kcal | Carbohydrates: 42g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 394mg | Potassium: 465mg | Fiber: 4g | Sugar: 32g | Vitamin A: 638IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
