Tomato Amsotto Khejur er Chutney | Bengali Tomato, Khejur, Amsottor Chutney
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.
Servings 10 People
Calories 426kcal
Cost Rs 150
Ingredients
- 10 Tomato
- 100 g Date
- 200 g Aamsotto
- 25 g Raisin
- 25 g Cashew Nut
- 1 tablespoon Ginger paste
- 150 g Sugar
- 1 teaspoon Achari Masala
- 1 teaspoon Bhaja Moshla
- 1 teaspoon Turmeric Powder
- ¼ teaspoon Chili Powder
- 1 teaspoon Salt
- 2 tablespoon Mustard Oil
- 2 Dry Red Chili
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, 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.
Video
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.
Nutrition
Serving: 188g | Calories: 426kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 242mg | Fiber: 5.3g | Sugar: 15g | Iron: 2mg
