TOMATO & DATES CHUTNEY
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The sweet and tangy Tomato and Dates chutney is the perfect way to round up a typical Bengali meal.
Be it birthdays, weddings, potlucks, or, other festivities you will always find the incredibly flavorful Tomato Khejur Chutney (Khejur meaning dates in Bengali). Bengalis love to slurp away the chutney with hot and crunchy papads.
Chutneys are usually served right after the main course and just before the desserts. They offer the perfect balance of sweet, spicy, and tangy to cleanse your palate and prepare you for the upcoming dessert deluge.
A BRIEF HISTORY OF CHUTNEYS
The word chutney originated from the Sanskrit word Chaatni, which means to lick. Indeed finger-licking delicious, chutneys are a ubiquitous part of the Indian diet. They can be fresh or cooked and made from a wide variety of ingredients. They can be sweet or sour, spicy or mild, or any combination of these. They can be thin or chunky and made with fruits or vegetables or both.
During the colonial era, the British considerably expanded the scope of the term chutney. Just how kedgeree has little in common with khichdi, and mulligatawny is a far cry from rasam, the English chutney is poles apart from its Indian inspiration. The commercially made mango chutney, popularly known as Major Grey's Chutney became the standard British chutney. It is thought to have been developed by a British officer who had traveled in India. These commercially made cooked chutneys are still popular in Great Britain and are usually made of fruit (usually mangos, apples or pears), onions, and raisins simmered with vinegar, brown sugar, and spices for a couple of hours.
Calcutta being the capital of British India for the first 100 years, Bengal was at the heart of the British colonial world. Hence, the culinary cross-influence is not surprising. According to food historian Pritha Sen, ''The British borrowed the name chutney from us, and we were inspired by their sweet jams and preserves to make the sweet chutneys that are part of Bengali meals today''.
ABOUT THIS RECIPE
Like every traditional recipe, there are numerous ways in which this chutney can be prepared. Some people use just tomatoes, and that is fine too. Others use candied mangoes in addition to tomatoes and dates. Yet others use cashew nuts for a crunchy texture. So you see there is a lot you can do with this recipe.
This recipe was handed down by my grandmother and for the records, she was a terrific chef. We truly believe her fingers could weave magic with the spices.
With just a few ingredients and a burst of flavors, the Tomato and Dates Chutney can entice anybody's taste buds. A little dab is all you need to enliven a drab meal.
This fragrant chutney is made with fresh ripe tomatoes, pitted dates, plum raisins, jaggery or sugar, and typical Bengali spices. The flavor and aroma of this chutney largely come from the Panch Phoron (Bengali five spices).
The best part is that this chutney can be made and stored in small airtight containers in the fridge to last for as long as 2-3 months.
INGREDIENTS
Along with tomatoes, this chutney uses pitted dates and raisins. It is important to choose bright red and ripe tomatoes to make this chutney.
The sweet and moist Medjool dates work best for this chutney. You may also use Barhi dates.
Other ingredients like jaggery, oil, black mustard seeds, lemon juice, dry red chili, panch phoron, turmeric, and salt are required.
You may also make this chutney with sugar but jaggery works best. The dried red chili adds a hint of spiciness along with sweet and tangy flavors.
HOW TO MAKE IT?
Chop the tomatoes and dates into chunks.
Heat oil in a pan, and temper it with dried red chili and black mustard seeds.
Add the tomatoes, along with the salt, turmeric, and lemon juice and cook them, covered, until they have softened.
Meanwhile, in a separate skillet dry roast the panch phoron let it cool, and then roughly grind it. Keep aside.
Add jaggery, raisins, and dates to the tomatoes and sauté on medium-high heat till the chutney is thick and everything blends together.
Remove from heat, sprinkle the ground panch phoron, and cover. Let it rest for at least an hour for the flavors to infuse.
VARIATIONS
VARIATIONS
- If you would like to keep things simple, use just the tomatoes.
- You may use candied mangoes (amshotto) in this chutney.
- You may add some julienned ginger for an extra zing.
- You may use cashew nuts for an extra crunch.
FREQUENTLY ASKED QUESTIONS
What is panch phoron? How is it made?
Panch Phoron is a typical 5-spice blend used in Bengali Cuisine for tempering daal, vegetables, chutneys, and pickles.
You can make panch phoron by combining equal amounts of fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and mustard seeds.
Can I make this chutney without panch phoron?
Can I make this chutney without panch phoron?
While panch phoron is responsible for the characteristic flavor and aroma of this chutney, you can surely make this chutney without it. The taste, however, will vary considerably.
Is tomato chutney healthy?
Is tomato chutney healthy?
Tomato chutney provides vitamins and glutathione. It is known to have anti-cancer properties and enables a person to live a longer and healthier life.
Can you eat chutney straight away?
Can you eat chutney straight away?
Yes, you can eat your chutney straight away or store in a cool dark place for at least a day to allow the flavors to develop further.
Can I use white sugar in the chutney?
Can I use white sugar in the chutney?
You can use ordinary granulated or brown sugar as you wish. Prolonged cooking of any sugar has a darkening effect on the chutney and, if you want a lighter, the sugar should only be added when the fruit or vegetables are soft and mushy.
Also keep in mind that jaggery is not as sweet as white sugar, so when substituting white sugar for jaggery use about 1/3 less. Is this chutney served hot or cold?
Is this chutney served hot or cold?
The Tomato and Dates Chutney can be served at room temperature or chilled but never hot.
What is the difference between chutney and relish?
What is the difference between chutney and relish?
Chutney and relish are very similar, and there is a longstanding debate about the differences between the two. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish on the other hand usually contains one type of vegetable and no fruit.
What is the difference between chutney and jam?
What is the difference between chutney and jam?
The main difference between chutneys and jam is that jam is always sweet while chutney may be savory too. Chutneys can be made with sweet ingredients like fruits, but the added spices turn the condiment spicy and fragrant. Unlike Chutneys, Jams often contain pectin which creates a thick texture. Chutneys can be chunky and full of pieces of dried fruit and raisins, or they can be smooth.
SERVING SUGGESTIONS
SERVING SUGGESTIONS
Enjoy this sweet and tangy chutney post a heavy meal and just before the desserts.
STORAGE SUGGESTIONS
If you are making it for long-time use, allow it to cool completely before you pour it into an airtight container and put it in the fridge, where it will last for up to 2-3 months.
References
https://indianexpress.com/article/express-sunday-eye/finger-lickin-good-chutney-recipes-5967892/
TOMATO & DATES CHUTNEY
Yield: 6
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
The sweet and tangy Tomato and Dates chutney is the perfect way to round up a typical Bengali meal.
Ingredients
- 1 lb ripe tomatoes
- 2 oz pitted dates
- 2 oz raisins
- 1 dry red chili
- 1 tsp lemon juice
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric
- 1 tsp panch phoron
- 2 tbsp canola oil
- 3/4 lb jaggery
- 1 tsp Salt
Instructions
- Chop the tomatoes and dates into chunks.
- Heat oil in a pan, and temper it with dried red chili and black mustard seeds.
- Add the tomatoes, along with the salt and turmeric, lemon juice and cook them, covered, until they have softened (about 8 minutes).
- Meanwhile, in a separate skillet dry roast the panch phoron let it cool, and then roughly grind it. Keep aside.
- Add jaggery, raisins, and dates to the tomatoes and sauté on medium-high heat till the chutney is thick and everything blends together.
- Remove from heat, sprinkle the ground panch phoron, and cover. Let it rest for at least an hour for the flavors to infuse.
Notes:
- Choose bright red and ripe tomatoes to make this chutney.
- The sweet and moist Medjool dates work best for this chutney. You may also use Barhi dates.
- Panch phoron is the heart of this recipe. If you do not have Panch phoron make your own. If that too is difficult then skip it. The taste will not be the same though.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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