A signature Bengali condiment Tomato Amsotto Khejur er Chutney is a delectable fusion of tomato, Aamsotto (a mango preserve), and date.
- Debjani's Note
- Ingredients and Variation
- How to make Biyebari-style Tomato Aamsotto Khejur Chutney at home!
- Recipe Card
- Watch how to make Tomato Amsotto Khejur er Chutney
- Frequently Asked Questions about this Tometo Aamsotto Khejur "Chatni"
- My Favorite Bengali Chutney Recipes
- Bengali Recipes Using Tomato
- have you tried the Bengali tomato, aamsotto, khejur chutney recipe from debjanir rannaghar!
- here's the Bengali aamsotto, khejur, tomato chutney recipe pin for your pinterest board!
No Bengali lunch is complete without the delightful addition of Misti Chutney. While not always sweet, it never fails to provide a tangy kick. Bengali Chutneys are known for their emphasis on sweetness, often achieved through the use of Sugar or Jaggery. Tomato Amsotto Khejur er Chutney, a beloved signature dish, combines the flavors of Tomatoes, dates, and Mango preserves. To enhance its richness, fried Cashew nuts and raisins are added. This special Chutney, also known as Bengali style Khejur Amsotter Chatni, is not an everyday occurrence. It is reserved for special occasions and each household has its own unique recipe.
Ingredients and Variation
In my hometown, there is a unique Chutney that holds a special place in our hearts. It is not an everyday dish, but rather reserved for special occasions. One such occasion is Jagadhatri Puja, where this Chutney takes center stage. It is a rich, deep red color, with a thick and sweet consistency.
The main ingredients are tomatoes, amsotto, and khejur, which my mother skillfully combines to create a taste that is truly out of this world. Traditionally, Aloo Bukhara is added to enhance the sourness and flavor of the Chutney, but unfortunately, we were unable to find it this time. Regardless, this Chutney remains a beloved part of our Puja celebrations.
How to make Biyebari-style Tomato Aamsotto Khejur Chutney at home!
Time needed: 30 minutes
Chop Tomatoes, Aamsotto, and Dates as shown in the video. You can make a paste instead of chopping those!
- Heat and Temper Oil!
I use mustard oil for Bengali chutneys because it has a distinct flavor. Other oils can be used if preferred. To prepare, heat the oil with dry red chillies.
- Cook Tomatoes
Incorporate and simmer tomatoes until they become tender. Please refer to the recipe card or video provided below for the appropriate timing.
- Flavor the chutney
Add ginger paste and cook for a while.
- Flavorings are a must
Ensure that you carefully measure the proportions of flavorings to achieve the ideal equilibrium that elevates a Bengali chutney to greatness.
- Cook dates for a while
Dates will take some time to soften. Add those at this stage. Check the video for clarity.
- Extra crunch
Add cashew nuts and raisins!
- The signature ingredient
Aamsotto makes this chutney special. Add it and cook for a while. Check the recipe card for timing.
- Cover and cook!
Slow-cook the chutney to soften the ingredients.
- Sugar is a must!
To make Bengali sweet chutneys, you need sugar or jaggery. I use sugar. The amount of sugar depends on the other ingredients. I like a chutney that is a bit sweet and balanced. Sugar makes the chutney moist, so you need to cook it after adding sugar. The sugar also helps the chutney look bright.
- Storing the chutney
The aamsotto, khejurer Chutney tomato diye can be stored in the refrigerator for a minimum of seven days, or even more if prepared in larger quantities.
While I've adhered to Maa's recipe, I've added a slight variation to this Chutney. To enhance its aroma, I've included a spoonful of my own homemade Achari Masala to the Aamsotto, Khejur Tomato Chutney. It's worth noting that this step is entirely optional.
Tomato Amsotto Khejur er Chutney, a renowned Bengali condiment, combines the flavors of tomato, Amsotto a type of mango preserve, and dates in a delightful blend.
- 10 Tomato
- 100g Date
- 200g Aamsotto
- 25g Raisin
- 25g Cashew Nut
- 1 Tbsp. Ginger paste
- 150g Sugar
- 1 Tsp. Achari Masala
- 1 Tsp. Bhaja Masala
- 1 Tsp. Turmeric Powder
- ¼ Tsp. Chili Powder
- 1 Tsp. Salt
- 2 Tbsp. Mustard Oil
- 2 Dry Red Chili
- Dice ten ripe tomatoes into eight equal pieces, slice 100g of dates after removing the seeds, and cut 200g of "aamsotto" into small 1-inch cubes.
- Heat 2 tablespoons of mustard oil in a seasoned pan, preferably an iron kadhai.
- Temper the hot oil with 2 dried red chilies by breaking them.
- Next, add the chopped tomatoes and cook them over low heat for 2 minutes, adding 1 tablespoon of ginger paste in between.
- Stir in 1 teaspoon of turmeric powder, ¼ teaspoon of red chili powder, and 1 teaspoon of salt until well combined.
- Include the chopped dates and cook for an additional three minutes.
- Add 25g of raisins and 25g of cashew nuts, and thoroughly mix everything.
- Now, add the chopped Aamsotto and mix properly.
- Cover the pan and cook for at least ten minutes on low flame.
- Open the lid and give the khejur aamsotto tomato chutney a thorough mix.
- Add 150g of sugar and continue cooking over low heat with the lid on for approximately three minutes.
- At this stage, the chutney will have a glossy appearance and a nice reddish-brown color.
- Finally, add 1 teaspoon of Achari Masala and 1 teaspoon of Bhaja Masala, and mix well.
- I personally make my own Achari Masala and bhaja moshla blend at home, and you can find the recipes in the description box.
- Allow the aamsotto tomato khejur chutney to cool in a bowl until it reaches room temperature. Another option is to refrigerate it for a while.
- The aamsotto, khejurer Chutney tomato diye can be stored in the refrigerator for a minimum of seven days, or even more if prepared in larger quantities.
- When it comes to preparing Bengali chutneys, I have a preference for mustard oil. Of course, you can substitute it with neutral oils, but mustard oil brings not only a sharpness but also its distinctive taste when incorporated into chutneys or pickles.
- Achari Masala is completely optional, however, gives extra flavor to the Tomato Amsotto Khejur er Chutney.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Chutney
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 100g
- Calories: 302
- Sodium: 242mg
- Fat: 3.8g
- Saturated Fat: 0.7g
- Carbohydrates: 68.6g
- Fiber: 5.3g
- Protein: 3.2g
- Cholesterol: 0g
Keywords: tomato aamsotto khejur er chutney recipe, tomato chutney recipe, bengali chutney recipe, debjanir rannaghar
Watch how to make Tomato Amsotto Khejur er Chutney
Frequently Asked Questions about this Tometo Aamsotto Khejur "Chatni"
The chutney is healthy because of the fruits. But it has sugar, so diabetics should avoid it.
For me, the inclusion of these spices is absolutely essential as they provide that crucial burst of flavor to elevate a basic chutney.
If you enjoy a more rustic taste, jaggery is certainly an option to consider. However, when preparing tomato aamsotto khejur chutney, I personally prefer using sugar to achieve a delicate flavor.
Certainly! Aloo bukhara is an incredibly delightful inclusion that I find myself using frequently.
My Favorite Bengali Chutney Recipes
Bengali Recipes Using Tomato
- Phulkopir Rosha (also known as Bengali Gobi Rassa)
- Bengali Paneer Kosha Recipe
- Shorshe Posto Mach (also known as Rui Maach Shorshe Posto Bata Diye)
- Bengali Muslim Style Boot-er Dal Murgi | Chana Dal with Chicken | Cholar Dal Murgi diye
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Kalojire diye Macher Rosha (also known as Katla macher Rosha)
- Aloo Gosht Recipe (Bengali Muslim style)
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
have you tried the Bengali tomato, aamsotto, khejur chutney recipe from debjanir rannaghar!
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