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%Tomato Amsotto Khejur er Chutney

Tomato Amsotto Khejur er Chutney

  • Author: Debjani Chatterjee
  • Total Time: 30 mins
  • Yield: 10 People


Tomato Amsotto Khejur er Chutney is a signature Bengali Chutney prepared with Tomato, Mango preserve and date


  • 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: 1/4 Tsp.
  • Salt: 2 Tsp.
  • Mustard Oil: 2 Tbsp.
  • Dry Red Chili: 2-3


  1. 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)
  2. Chop Dates into thin slices after removing seeds.
  3. Cut “Aamsotto” into small squares (1” cube).
  4. Hit Oil in a big pan and temper the oil with dried Red chilies and Achari Masala.
  5. Add Ginger paste and cook for 2 minutes.
  6. Now add pureed /chopped tomatoes along with turmeric powder and salt and cook in low flame till tomatoes soften and release lots of water.
  7. Add chopped Dates, chopped Aamsotto, Raisin and Cashew nut and cook for at least 10 minutes or till later ingredients soften.
  8. Now add sugar and cook over low flame until sugar dissolves completely.
  9. Take the Chatni out of flame and sprinkle Bhaja Masala over Chutney.
  10. “Tomato, Khejur and Aamsotto er Chutney” is ready to serve.


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: Pickle
  • 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
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