I can’t think of a typical Bengali lunch without the Misti Chutney at the end of the meal. Not always sweet but with a punch of sourness, chutney is sheer bliss. Bengali Chutneys are mostly prepared with lots of Sugar or Jaggery and dominated by sweetness. Tomato Amsotto Khejur er Chutney is a signature bong style Chutney prepared with Tomatoes, dates, and Mango preserve. In addition to those, we add fried Cashew nut and raisin to make the Chutney richer.
Tomato Amsotto Khejur er Chutney or Bengali style Khejur Amsotter Chatni is not a regular affair. I have seen this to be prepared for special occasions in my place. The recipe though varies home to home.
This is a special Chutney and not part of everyday food but Bongs prefer to have it on special occasions. This is one of the main items prepared on Jagadhatri Puja in my place. Merunish Red in color; thick and sweet Tomato Amsotto Khejur er Chutney which my mother prepares every year as part of Bhog of Jagadhatri Puja is something out of the world for me! Maa though add Aloo Bukhara, however, I was not available with the same and hence skipped adding it. Aloo Bukhara acts as souring agent and given amazing flavor to the chutney.
Though I have followed Maa’s recipe, however, there is a little twist I have given to this Chutney. I have added a spoonful of homemade Achari Masala in my Chutney to make it more aromatic. This step, however, is optional.
Tomato Amsotto Khejur er Chutney
Author: Debjani Chatterjee
Nutrition Information
- Serves: 10 People
- Serving size: 100g
- Calories: 302
- Fat: 3.8g
- Saturated fat: 0.7g
- Carbohydrates: 68.6g
- Sodium: 242mg
- Fiber: 5.3g
- Protein: 3.2g
- Cholesterol: 0g
Recipe type: Pickle
Cuisine: Bengali
Prep time:
Cook time:
Total time:
Tomato Amsotto Khejur er Chutney is a signature Bengali Chutney prepared with Tomato, Mango preserve and date
Ingredients
- Tomato: 750 g
- Date: 100 g (de-seeded)
- Aamsotto: 250g
- Raisin: 50 g
- Cashew Nut: 50 g
- Ginger paste: 1 Tsp.
- Sugar: 200g (or Jaggery)
- Achari Masala: 1 Tsp.
- Bhaja Masala: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Chili Powder: ¼ Tsp.
- Salt: 2 Tsp.
- Mustard Oil: 2 Tbsp.
- Dry Red Chili: 2-3
Instructions
- Make puree of tomatoes or chop each of them into 6-8 pieces ( I prefer to use half puree and half chopped Tomatoes in my Chutney)
- Chop Dates into thin slices after removing seeds.
- Cut “Aamsotto” into small squares (1” cube).
- Hit Oil in a big pan and temper the oil with dried Red chilies and Achari Masala.
- Add Ginger paste and cook for 2 minutes.
- Now add pureed /chopped tomatoes along with turmeric powder and salt and cook in low flame till tomatoes soften and release lots of water.
- Add chopped Dates, chopped Aamsotto, Raisin and Cashew nut and cook for at least 10 minutes or till later ingredients soften.
- Now add sugar and cook over low flame until sugar dissolves completely.
- Take the Chatni out of flame and sprinkle Bhaja Masala over Chutney.
- “Tomato, Khejur and Aamsotto er Chutney” is ready to serve.
Notes
Achari Masala is completely optional, however, gives extra flavor to the Tomato Amsotto Khejur er Chutney.
#Pictures of Tomato Amsotto Khejur er Chutney updated in 2017
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