Tomato date chutney step-by-step recipe with photos.
About this recipe
The Bengali-style tomato date chutney is a sweet, savoury, and tangy chutney. In a proper Bengali meal, this chutney is used as a palate cleanser and served along with papad just before desserts. This is also a delicious accompaniment with khichuri (or khichdi). The dominating flavour of this chutney is sweet, unlike other chutneys that are more tangy or spicy.
To make this chutney, I temper mustard seeds and ginger in oil, then add roughly chopped tomatoes and allow it to simmer. Once the tomatoes are soft and pulpy, I add pitted dates, raisins, and sugar. Remember that this chutney is slightly on the sweeter side. I give it all a good mix, simmer for a few minutes and it's done. You may choose to alter the amount of sugar depending on your preference. You may also replace sugar with jaggery to make this chutney.
This chutney is easy and quick to make and can be relished as a chunky dip too. Do give it a try and let me know how you like it.
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Click here for a traditional and authentic khichuri (khichdi) recipe.
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Step by step instructions
1. Add tomato chunks to the prepared tempering (seasoning)
2. Once the tomatoes start to soften, add raisins and dates
3. Add sugar and mix well
4. Simmer until the tomatoes are cooked
5. Tomato chutney ready to be served
Tomato Dates Chutney
- 5-6 tomatoes roughly chopped
- 15-20 dates pitted and sliced
- ¼ cup raisins
- ¼ cup sugar
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 1 teaspoon ginger paste
- Heat oil in a fry pan or kadhai and add mustard seeds. Once it splutters, add ginger and fry for a few seconds
- Add the tomatoes, salt, turmeric powder, and red chilli powder
- Mix well, cover and simmer until the tomatoes are slightly soft and pulpy
- Add the dates, raisins and mix well
- Add sugar, mix and simmer until the tomatoes are completely done
- Turn off the flame and serve