This Tomato Khejur Amsotto Chutney or Tomato Date Mango Bar Chutney – is a compulsion on a Durga Pujo special menu or Asthamir Bhog along with Bhoger Khichuri! Not only for special meals but it also adds an extra edge to your everyday lunch or dinner! The sweetness from Amsotto (sweet Mango leather) Khejur (Date) and Kismis (Raisins), a hint of tanginess from tomato. It’s insanely good! Make a batch of this quick and easy chutney, and store in the fridge!
What goes in This Tomato Chutney?
There is nothing groundbreaking in it; it is just a classic combination of ingredients and flavour!
Tomatoes- use any tomatoes you want or you have! I used gourmet tomatoes. If the tomatoes are sweet and juicy, drizzle some lemon juice at the end of the cooking to balance the taste!
Sweet Mango leather– known as Amsotto, you will find in your local supermarket or nearby Indian store. If you live in Australia and don’t get Amsotto in your nearest Indian store, then use dried mango slices that you will easily get from Woolworths or Coles!
Khejur– Pitted Date.
Raisins- Use dark or golden raisins! Golden raisins are also known as Sultanas!
Panch Phoron– A typical Bengali five whole spice mix that you can easily make at home!
Customise it!
Cashew– add fried cashew to add some crunch in your chutney!
Bhaja Moshlar Guro– Bengali spice blend! The key ingredients you need for this spice blend are roasted cumin seeds, dry red chilli and dried bay leaf.
Ways to eat this Chutney!
- Serve end of the meal with this Tomato Khejur Amsotto Chutney and fried papad!
- Use it as a spread on warm Roti or paratha and make a wrap for your kid’s lunchbox.
Tomato Khejur Amsotto Chtuney
Ingredients
- 4 big Tomatoes - chopped ~ 550 gm
- 10 Dates - chopped ~ 50gm
- 50 gm Amsotto - Mango Pappad/ Mango Bar/ Mango leather (the sweet one) ~ ¼ cup
- 20 gm Raisins - ~ 2 tbsp
- 125 gm Sugar - ~ ½ cup
- Salt - a few pinch – just to balance the taste
- Turmeric powder - a few pinch
- 1 ½ tbsp Oil - I used mustard oil, vegetable or canola oil will work too
for tempering:
- 1 Dry red chilli
- ½ tsp Panch phoron - ~ 2 gm
Instructions
- Heat mustard oil in a heavy-duty cooking pan or saucepan over medium heat.When oil reduces the smoking hot temperature, reduce the heat to low.
- Sprinkle a pinch of salt, this will help to reduce the temperature of the oil.
- Add dry in the hot oil, then add Panch Phoron. Stir the whole spices over medium-low heat for a few seconds or, until the flavour of the whole spices and oil homogenised.
- Add chopped tomatoes, add salt, turmeric powder and mix well, cover with a lid and allow it to cook over low heat for about 5-7 minutes or until tomatoes become soft.
- Add raisins, Date, sugar, and a 3-4 tablespoon of water.
- Add Amsotto, mix well and increase the heat from low to medium.
- Put the lid back and cook for another 7-8 minutes or until you get a sticky texture.
- Add a green chilli for flavour, this step is optional.
- Turn off the heat, cover with the lid and let it cool.
- Serve at room temperature. Enjoy with Papad!
Recipe Video
Recipe Notes
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