April 02, 2007
Bengali Tomato & Date Chutney
I have fond memories of this chutney. Growing up, we had the chutney mostly on Sunday afternoons along with Chicken/Mutton curry. This is also a favorite during Pujo bhogs whether it was Durga Pujo or Lakshmi pujo. I remember eating it during my first Durga Pujo in the US and feeling nostalgic about home. While I've tried different recipes, it never tasted like home. So I finally called my mom today morning and asked her to give me a step-by step procedure with the proportions for the chutney.
The perfect tomato chutney is sweet but retains the tanginess from the tomatoes. The spices add flavor and make it a perfect accompaniment for any meal. I used jaggery instead of sugar which gives it a wonderful taste. You can also substitute dates with raisins, moranka, sultanas. I've also read about adding apples and prunes to the chutney, although haven't tried it as yet.
3-4 medium ripe tomatoes
5-6 dates (chopped)
1 dry red chilli
1/2 tspoon mustard seeds
1/2 tspoon grated ginger
2/3 tspoon cooking oil
1/4 cup jaggery or so to suit your taste (brown sugar or sugar can also be used)
Heat oil in a pan and temper it with mustard seeds and red chilli.
Add the tomatoes and cook it with closed lid on medium-low heat till the water from the tomatoes disappears.
Add jaggery, ginger and dates and cook it for another 2-3 minutes. It becomes a thick mix and everything blends in well together.
Serve it warm or cold.
This is my entry for Jihva for Tomatoes hosted by RP at My Workshop. Thanks RP for hosting.