Is Tomato Amsotto Khejur er Chutney good for health?

The chutney is healthy because of the fruits. But it has sugar, so diabetics should avoid it.

Are aachari moshla and bhaja moshla mandatory while cooking tomato, aamsotto, khejur er chutney?

For me, the inclusion of these spices is absolutely essential as they provide that crucial burst of flavor to elevate a basic chutney.

Is it possible to substitute sugar with jaggery?

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.

Is it possible to incorporate aloo bukhara into this chutney recipe?

Certainly! Aloo bukhara is an incredibly delightful inclusion that I find myself using frequently.

Tomato Amsotto Khejur er Chutney

Name: Tomato Amsotto Khejur er Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Bengali
Ingredients: 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; 1/4 Tsp. Chili Powder; 1 Tsp. Salt; 2 Tbsp. Mustard Oil; 2 Dry Red Chili

Description

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.

Ingredients

Units Scale

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
1/4 Tsp. Chili Powder
1 Tsp. Salt
2 Tbsp. Mustard Oil
2 Dry Red Chili

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Instructions

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, 1/4 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.

Notes

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

Nutrition

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