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.
Full Recipe - [ Ссылка ]
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
▢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!
Notes
You can easily double or triple the recipe as per your requirements.
