Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • Cooking time
    30 mins
  • Calories
    123
    kcal
Recommended by
97.8
%
of
25317
viewers who rated this recipe on Youtube

There’s no better after-meal treat than the sweet-tangy Bengali tomato chutney with a scattering of khejur (dates), aamshotto(mango pulp candy), raisins and cashew. Extremely popular on biyebari (wedding feast) menus, as well as in pujo bhog(offerings) where it is served alongside khichuri, the syrupy tomato-khejur’er chutney is slurped up with crunchy fried papad. Served right after the fish or meat courses, and just before dessert, chutneys ease you from one to the other.

The sweet Bengali tomato chutney recipe is so simple that it beggars belief—including prep time, it takes under 30 minutes to make! With ripe red tomatoes in abundance, winters are the perfect time for preparing it in large batches. Feed a large group of people, or savour this long-lasting tomato chutney (if divided up and stored in small airtight containers in the fridge, it can last for as long as 3–4 months) by yourself over time, either way do give this a try!


Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
15 servings
  • 500 g tomatoes
  • 40 g pitted dates
  • 80 g aamshotto (mango pulp candy)
  • 40 g raisins
  • 25 g cashew
  • 400 g sugar
  • 6 g salt
  • 2 g turmeric
  • 20 g mustard oil
  • 1 pc dried red chilli
  • ½ tsp panch phoron
  • ½ tsp citric acid

Method

  1. Chop the tomatoes and aamshotto in 3-cm chunks. Split the dates length-wise.
  2. Heat mustard oil in a pan, and temper it with dried red chilli and panch phoron.
  3. Add the tomatoes, along with the salt and turmeric, and cook them, covered, until they have softened (about 5 minutes). Add the citric acid and cook, covered, for another 2 minutes until the tomatoes are completely soft and mushy.
  4. Now stir in the cashew and sugar. Because of the sugar, the colour of the chutney will start to transform from pale to a deep red. Once that has happened, stir in the raisins, dates, and aamshotto, and boil for another 2 minutes or until the chutney reaches the desired consistency. Remember to remove it from the heat while it is still thin as it will thicken once cooled. If you are storing it for long-time use, allow it to cool completely before you pour it into an airtight container and put it in the fridge, where it will last for up to 2 months.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 2000+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Bhetki Machher Jhol

With winter vegetables

  • 45 mins
  • 208
    kcal
Viewers liked this
%

Kacha Tetuler Tok

A light, green-tamarind chutney

  • 30 mins
  • 103
    kcal
Viewers liked this
%

Duck Vindaloo

Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices

  • 60 mins
  • 365
    kcal
Viewers liked this
%

Mete Kosha

Spicy braised liver curry

  • 60 mins
  • 357
    kcal
Viewers liked this
%
See all New recipes »
More
chutney
recipes
View all »

Pepe'r Plastic Chutney

Magical translucent squares of green papaya in a sweet and sour syrup—a Bengali 'nemontonno bari' specialty

  • 30 minutes
  • kcal

Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • 30 mins
  • 123
    kcal

Aamer Tok

A chilled sweet, savoury and sour thin chutney made from small green mangoes.

  • 40 mins
  • 96
    kcal
More
special
recipes
View all »

Chhana'r Koftakari

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

  • 90 minutes
  • 465
    kcal

Kakrar Jhal

Bengali crab curry with a twist

  • 90 minutes
  • 272
    kcal

Potoler Dorma with Dal Filling

Potol, stuffed with a dry filling made with chholar dal, coconut, peanuts and raisins, then cooked in a gravy.

  • 2 hours
  • kcal