Tomato Khejur Aamshottor chaatni is a sweet and tangy tomato chutney from the Bengali Cuisine. Made with red juicy tomatoes, dates, mango fruit leather and raisins, this flavorful and aromatic chutney is cooked in mustard oil and tempered with panch phoran (5 spice blend). The chutney is thick, sticky and bloody red in color. It is a part of the Vegetarian Bengali Bhog and traditionally served at the end of the meal. You can serve it as a side dish with any flat bread or rice dish. The recipe is vegan and gluten-free.
What is Panch Phoran?
Panch Phoran is a whole spice blend, originating from the Indian subcontinent, used especially in the cuisine of Eastern India, Bangladesh, and Nepal. All the 5 spices used in Panch Phoran are seeds.Typically Panch Phoran consists of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal parts. Unlike most spice mixes, panch phoran is always used whole and never ground. Traditionally panch phoran is used with vegetables, lentils , chicken or mutton curry, fish, shukto (a mix of cooked vegetables topped with a coconut sauce) and in pickles. When added to the mustard oil or ghee tempering, it lends a strong flavor and aroma to the dish.
What is a Chutney?
The word Chutney is derived from the Sanskrit word Chatni which means to lick. It is basically a popular Indian condiment served around the world. In Indian Cuisine, Chutneys form an integral part of the main course. Most of the savory snack dishes are incomplete without a lip smacking chutney served by its side. It would not be wrong to say that Indian meals are incomplete without chutneys.
- Tomatoes: The key ingredient of this chutney are tomatoes. Use ripe, red and juicy tomatoes that are fresh and blemish free.
- Dates: Pitted dates are finely chopped and cooked with tomatoes making the chutney deliciously sweet.
- Aamshottor: Aam Papad or Mango fruit leather bars are chopped and added in this chutney which give a lip smacking sweet and sour taste to the chutney. Clic here for the recipe.
- Golden raisins: This Bengali tomato chutney has golden raisins which makes it rich and delectable.
- Sweetener: Traditionally sugar is added as a sweetener in this chutney. I have replaced it with little jaggery powder.
- Cashew Nuts: When served during festivals and special occasions, cashew nuts are also added in this chutney. You may skip it if you wish.
- Dry Red Chilies: 2-3 dry red chilies are deseeded and added in the tempering.
- Panch Phoran: Bengali savory dishes are incomplete without the flavorful and aromatic tempering of panch phoran or the 5 spice blend. Do not skip it if you are looking for the authentic taste. If you do not have Panch Phoran, just mix 1/4 teaspoon black mustard seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon nigella or onion seeds, 1/4 teaspoon cumin seeds and 1/4 teaspoon fenugreek seeds and add in the recipe.
- Spice Powders: Red chili powder, turmeric powder and garam masala are the spice powders used here.
- Mustard Oil: Traditionally this tomato dates chutney is made in mustard oil and it lends a distinct aroma and flavor to the chutney, so i would highly recommend using it, however, if you are not used to the pungent flavors, you may use any other neutral cooking oil instead.
- Vegetarian Side dish
- Bengali Chutney
- Vegan
- Gluten free
- Onion-Garlic free
- Healthy and delicious
In this group all
participating members are divided into pairs and both partners exchange a set
of secret ingredients, using which both have to cook a dish depending upon the theme for the particular month. Once the
dish is ready only the pic of the dish is shared on the group and the other
group members take turn in guessing the secret ingredients just by looking at
the pic of the dish. The secret ingredients and the dish name are revealed at
the end of the month when the recipe is published by the respective blogger.
My partner for the chutney theme was Priya Iyer who gave me red chili powder and jaggery as my two secret ingredients and i made this lip smacking Benagli Tomato Khejur Aamshattor Chutney using them. In return, i gave her Peanuts and Tamarind and she prepared Verkadalai Chutney, a delightful peanut chutney for idli and dosa.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Serves: 4
Ingredients: Measurements used 1 cup = 240 ml
- 4 medium sized tomatoes, roughly chopped
- 1-2 whole dry red chilies, broken and seeds removed
- 2 dates, pitted and chopped
- 1-2 tablespoon amshottor / Aam papad/ Mango fruit leather, roughly chopped
- 1 tablespoon mustard oil
- 1 teaspoon panch phoran*
- 1 teaspoon grated ginger
- 1 tablespoon golden raisins
- 1 tablespoon cashew nuts, halved
- 1/2 tablespoon jaggery powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala (optional)
- 1-2 teaspoon red chili powder
- 1/4 teaspoon salt
Method:
- Heat mustard oil in pan until it begins to smoke. Let it cool down a bit, then temper it with Panch Phoran (5 spice blend) and saute for a few seconds till they crackle and become fragrant. Next, tip in dry red chilies (seeds removed) followed by the grated ginger and saute until the raw aroma of ginger goes away.
2. Add chopped tomatoes, salt, turmeric powder and red chili powder to the pan. Mix well and cover cook for 3-4 minutes until the tomatoes become soft.
3. Now add raisins , chopped dates, chopped aamshottor (mango leather), halved cashew nuts and jaggery powder. Mix well and cook for another 2-3 minutes. As the jaggery melts the color of the chutney will change and the consistency will be liquid. Allow the chutney to cook until the desired consistency is reached. Lastly add garam masala if using and give a good stir. Put off the flame while the chutney is still thin as it thickens further on cooling.
- Traditionally, sugar is added to this chutney, i have used jaggery powder instead.
- If you do not have mango leather (Aamshottor) , you may skip it or check out the recipe of homemade Aam Papad here
- The chutney is on the sweeter side with dates, raisins, aamshottor and jaggery going in. You may reduce the sweetener (sugar or jaggery powder) or completely skip it as per your liking.
- The chutney is onion-garlic free, for a Jain version you may skip the onion seeds (kalonji ) also in the tempering.
- Traditionally this tomato dates chutney is made in mustard oil and it lends a distinct aroma and flavor to the chutney, so i would highly recommend using it, however, if you are not used to the pungent flavors, you may use any other neutral cooking oil instead.
- If you do not have Panch Phoran, just mix 1/4 teaspoon black mustard seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon nigella or onion seeds, 1/4 teaspoon cumin seeds and 1/4 teaspoon fenugreek seeds and add in the recipe.
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love trying out this healthy and delicious Tomato Khejur Aamshottor Chaatni. If you do so, feel free to share your feedback with use in the
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Poonam Bachhav
When the theme chutney was suggested I had this famous Bengali Tomato Khejur Aamshottor Chaatni in mind. However, I couldn't make it as I didn't have any aam papad. The chutney must be so flavorful with all the different flavours from the spices, the date, tomatoes and aam papad.
ReplyDeleteYou are right di, this Bengali style tomato chutney is indeed full.of flavors.
DeleteI love the addition of aam papad in the chutney. I do make it the bengali way without it.. must be such a sweet and tangy flavourful treat with parathas and dal rice.
ReplyDeleteAam papad adds a lovely sweet and sour flavor to the chutney. We paired our chutney with khichuri but it makes a great accompaniment with any flat bread as well as dal.chawal.
DeleteThis is a very different kind of chutney with mixed flavours. I like the addition of khajoor which is also good for health. Such a lovely colour too.
ReplyDeleteThank you. This Bengali style tomato dates chutney is both healthy and flavorful.
DeleteI love the sweet, spicy and tangy flavours of this chutney. It's so flavourful, especially with the panch phoron going in. Great way to use dates too. ��
ReplyDeleteAbsolutely Priya ! This is one lip smacking chutney with healthy ingredients.
DeleteThanks Poonam for this recipe. I have some mango fruit leather which sadly no one wants to eat now, and I wanted to use it and now you have given me a chutney recipe with it. The chutney looks tempting and yummy
ReplyDeleteI am glad you liked the recipe Renu. Do give it a try and share your feedback with us.
DeleteTomato Khejur aamshottor chutney sounds flavursome with so many different ingredients going into it. It is ideal to serve with parathas.
ReplyDeleteAbsolutely Jayashree ! This tomato khejur aamshottor chutney is indeed flavorful.
DeleteThis chutney looks Super tempting. Such a wonderful mix of spicy , sweet and tangy flavors.Adding dates to the chutney enhances the taste .Awesome Recipe Poonam.
ReplyDeleteThank you so much. With dates, mago leather amd phanch phoran tempering, this chutney is indeed full of flavors.
Deletethat pahnchphoran with the sweet and tangy flavours must make this a fingerlicking good chutney.
ReplyDeleteAbsolutely Seema. This chutney is full of flavors and aroma.
DeleteThis chutney looks so unique and interesting with so many flavorful ingredients in it. Great recipe Poonam.
ReplyDeleteThank you Anu. Glad that you liked it.
DeleteChuntey looks so different with nuts, dates, aam papad . I am sure sweet, sour and tangy flavors will make this chutney so flavorful and delicious. Bookmarking to try it soon
ReplyDeleteThank you Narmadha. Do share your feedback once you try it.
DeleteYou know what this aamsotto khejur chutney is my most favourite chutney. And I make it so often. Your looks lipsmackingly delicious. I would love to have it with some bhuni khichuri, aloor dom and begun bhaja.
ReplyDeleteWith bhuni khichuri , aloor dum and begun bhaja, this chutney would make such a soulful spread !
DeleteTomato Khejur Aamshottor chutney is one of my fav poonam ! I can have this simply as it is.. in festive time, this is a must at my place...
ReplyDeleteGlad to know that Sasmita . Now this chutney is one of my favourite .
DeleteTomato chutney is my all time favorite,loved this Bengali style tomato chutney. The aroma of mustard oil and panchphoran, sweet and spicy taste in it sounds very interesting.
ReplyDeleteYou should try out this Bengali version. I am sure you will love it.
DeleteWow tomato chutney is different and sounds yum. I live the idea of dates and mango leather in the chutney. Will definitely try making it.
ReplyDeleteThank you. Do give it s try. I am sure even your family ei jñ
DeletePanchphoran as such is a very flavorful spice blend and the sweet tangy flavors from aam papad, khejur and tomatoes along with masala is sure to have elevated the taste making the tomato khejur aamshottor chutney totally lipsmacking
ReplyDeleteLove the beautiful texture and crumb of this Vanilla cake. Looks absolutely soft, moist and spongy.
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