Tomato-Khejur Chutney
Bengali tomato-khejur chutney balances sweetness, gentle acidity and warm spice, and is usually served toward the end of a meal. Bengal Panch Phoron works naturally here because the tempered seeds add complexity without overwhelming the tomato and date base.
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
✨ Zaika Potli Secret Technique
Temper 1 tsp Bengal Panch Phoron in mustard oil at the beginning. The spice blend remains in the chutney.
Ingredients
Ingredients
- Ripe tomatoes — 500 g, chopped
- Soft dates — 100 g, pitted and sliced
- Sugar or jaggery — 80–100 g, depending on tomato acidity
- Mustard oil — 1 tsp
- Bengal Panch Phoron — 1 tsp / about 3 g
- Dry red chilli — 1
- Salt — ¼ tsp
- Water — ¼ cup
- Raisins — 2 tbsp, optional
Cooking Instructions
-
1Heat mustard oil in a saucepan over medium heat.
-
2Add Bengal Panch Phoron and the dry red chilli.
-
3Allow the seeds to crackle for 20–30 seconds.
-
4Add the chopped tomatoes and salt.
-
5Cook for 5–6 minutes until the tomatoes soften and release their juices.
-
6Add dates, sugar or jaggery and ¼ cup water.
-
7Stir and bring to a gentle simmer.
-
8Cook uncovered for 12–15 minutes, stirring occasionally, until the dates soften and the chutney becomes glossy.
-
9Add raisins if using and cook for another 2 minutes.
-
10Taste and adjust sweetness. The finished chutney should be sweet but still retain a mild tomato tang.
-
11Cool completely before serving; it will thicken further as it cools.
💡 Chef's Pro Tip
Do not cook the chutney until it looks extremely thick while hot. Sugar-heavy chutneys tighten noticeably on cooling and can become jam-like if reduced too far.
🍽️ Perfect Serving Pairings
My Take On Tomato-Khejur Chutney
Bengali tomato-khejur chutney balances sweetness, gentle acidity and warm spice, and is usually served toward the end of a meal. Bengal Panch Phoron works naturally here because the tempered seeds add complexity without overwhelming the tomato and date base.
The Secret: Do not cook the chutney until it looks extremely thick while hot. Sugar-heavy chutneys tighten noticeably on cooling and can become jam-like if reduced too far.