Tomato Khejur Chatni
Sweet and tangy tomato chutney with dates and mango pulp candy.
About this dish
This is the quintessential 'Mishti Chutney' of Bengal, a staple at every festive feast and community lunch. It combines the umami of tomatoes with the caramel sweetness of dates (khejur) and the chewy tartness of Aamsotto (mango pulp candy). It represents the Bengali love for the 'sweet-sour' finish to a meal, often topped with crunchy roasted spices.
Ingredients
Base Ingredients
- 500g ripe red tomatoes, chopped into small cubes
- 10-12 dates (khejur), pitted and halved lengthwise
- 50g Aamsotto (mango leather), cut into 1-inch squares
- 1/2 cup (100g) sugar (adjust based on tomato acidity)
- 1/2 tsp (2.5g) salt
- 1/4 tsp (1g) turmeric powder
Tempering and Spice
- 1 tbsp (15ml) mustard oil
- 1/2 tsp (2.5g) panch phoron (Bengali five-spice)
- 2 dry red chilies, halved
- 1 tsp (5g) roasted bhaja moshla (cumin and dry chili powder)
Method
- 1
Prepare the Tempering
Heat mustard oil in a heavy-bottomed pan until smoking. Add panch phoron and dry red chilies. Wait for the spices to splutter and release their characteristic licorice-like aroma.
- 2
Sauté Tomatoes
Add the chopped tomatoes and turmeric. Sauté on medium heat for 5 minutes until the tomatoes start to soften and release their juices.
- 3
Soften the Tomatoes
Add salt and cover the pan. Let the tomatoes cook in their own steam for 8-10 minutes on low heat until they break down into a pulpy consistency.
- 4
Sweeten the Base
Add the sugar and stir well. As the sugar melts, the chutney will become watery again. Cook uncovered for 5 minutes until the mixture thickens slightly.
- 5
Add Dates and Mango Candy
Incorporate the halved dates and aamsotto pieces. These should be added toward the end so they soften but don't completely dissolve into the tomato base.
- 6
Reduce to Desired Texture
Continue simmering for another 5 minutes. The ideal texture is a thick, jam-like consistency that is still pourable. The aamsotto should look plump.
- 7
Add Bhaja Moshla
Turn off the heat. Sprinkle the roasted bhaja moshla over the top. This spice mix provides a smoky depth that cuts through the intense sweetness.
- 8
Cool and Set
Let the chutney sit for at least an hour before serving. This allows the flavors of the dates and mango candy to infuse deeply into the tomato syrup.
Notes & variations
- If tomatoes are very sour, you may need to increase the sugar by 2-3 tablespoons.
- Aamsotto is essential for authenticity, but if unavailable, dried apricots can be a distant substitute.
- Store in a glass jar in the fridge for up to 10 days.
- For an extra crunch, add 1 tbsp of broken roasted cashews at the end.
Serve with
Roasted papadums and a hearty Bengali Khichuri.
Cook's note
Mash the tomatoes with the back of your spoon while cooking to ensure a smooth, velvety texture rather than chunky pieces.