Tomato Khejur Amsatto Chutney (Sweet Chutney made with tomato, dried mango pulp and dates)10:03 AM
Its not everyday that a regular reader requests for a specific recipe and its not everyday that you have all the necessary ingredients, time and energy to make that. and to continue its not everyday that you crave the same and want to make it at the earliest. Call it a miracle but sometimes this just happens and I realised it last week when a reader left a message on my facebook page to share Tomato Chutney recipe. Which is by far my most favourite one and I suddenly started craving it.
Though I always prefer to make this simple and easy chutney with aam-ada or mango ginger but in my 2 years of stay in Kolkata am yet to find that. Sometimes I miss Bangalore for the easy availability of many ingredients. There I almost every month used to buy this mango ginger to make chutney and to preserve the rest for later use. but aam-ada or not this chutney is delicious. All you need to do is to balance the sourness of the tomatoes with the sweet amsatto and dates.
Using tamarind paste or tamarind chutney for this recipe is not very traditional, I happened to start doing it by chance. One day I dint have any mango ginger rather a small packet of Haldiram's tamarind chutney ( which is provided with their savory snacks) was lying around, which had that heavenly aroma of mango and ginger. just added it in the chutney and was converted for this lifetime. These days I never make it without little tamarind paste or tamarind chutney from bottle. This gives it a depth of flavour as well as makes it finger licking good.
Just to clear any doubt this chutney is a traditional Bengali delicacy and is enjoyed as a last course at a sit down Lunch or dinner. This is not a spread or a condiment that we often use from a jar to have with our cheese or crackers. If you like it that way please go ahead and enjoy.
Though tomatoes are available the year round but the quality is not always good. In that case you might like making this Kumro Posto chutney (pumpkin-poppyseed chutney). very unusual but finger licking good.
Tomato khejur Amsatto chutney
Tomatoes: 4 medium, choose the red ripe ones
amsatto or aam papad (dried mango pulp): cu in 1/2" cubes: 12 pieces
dates: 8-10 pieces; desseded and cut in half
sugar: 4-5 tbsps or as per the sourness of the tomatoes and your personal preference.
dry red chili: 1
ginger: chopped; 1/2 tsp
mustard seeds: 1/ tsp
tamarind paste/ chutney: 1 tsp
Wash, remove the eyes and cut the tomatoes in quarters.
Soak the dates in half cup water, keep aside.
Heat the oil in a heavy bottom pan and add the mustard seeds and he chili. once it starts to sizzle add in the tomatoes, pinch of salt and the chopped ginger. give it a good mix. Cover and let it get cooked for next 5-6 minutes. Stir in between to avoid burning at the bottom.
Once the tomatoes turn wonderfully mushy and pulpy and the raw smell is gone add the sugar. Mix with a spatula and watch the whole thing turning to ruby red. cook it for 2-3 minutes and then add the amsatto and dates. Mix, check the seasoning and add 1/4 cup of water. cover and again cook it for 2-3 minutes or till the chutney thickens and absorbs the aroma of the dried mango pulp.
Finally add the tamarind chutney or paste, mix and check the seasoning. Adjust the sugar and salt as per your taste.
Serve at room temperature or little cold. Personally am not a fan of piping hot chutneys. If you are please go ahead and enjoy. Anyways it tastes good.
A Homemaker's Notes:If you are diabetic, go ahead and use sugarfree (meant for cooking and baking). It tastes the same.
Many people sprinkle a pinch of bhaja masala to finish it. I personally dont like it. If you do, HERE is my recipe for bhaja masala.
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