Saturday, October 27, 2012

Tomato Date Chutney

Festive Bengali meals end on a sweet note, usually a chutney of which Tomato Date Chutney is the most common.


6 large tomatoes
8 dates, deseeded and chopped
1/4 cup golden raisins
2 Tbsp. fresh ginger root, cut in julienne strips
1/4 cup dark brown sugar, or to taste
1 small lump jaggery (gur)
1/4 cup apple cider vinegar (or white)
1/2 tsp. salt
1/4 tsp. panch phoron *
1 cinnamon stick
1 star anise
1 Tbsp. vegetable oil

  1. Cut a shallow + on the base of each tomato and submerge in boiling water until skin peels at +.  
  2. Allow tomatoes to cool, peel, chop and set aside.
  3. Heat oil, temper panch phoron, cinnamon stick and star anise until seeds begin to sputter.
  4. Add remaining ingredients and cook for about an hour on medium heat until liquid evaporates.
  5. Serve warm or chilled at the end of the meal.
* Panch phoron is a Bengali 5-spice mixture which comprises the following seeds in equal proportions:
  • Fennel 
  • Nigella  (Kalo Jeera/Kalonji)
  • Cumin  
  • Mustard 
  • Fenugreek (Methi)
This recipe was shared on

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.