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Tomato Khejur Amsotto Chtuney
Tomato Khejur Amsotto Chutney
Tomato Date Mango Bar Chutney
– never fails to impress a Pujo special menu or Bhoger Menu! The sweetness from sweet mango leather, date and raisins, a hint of tanginess from tomato.
Amsotto, Bengali Chtuney recipe, Bengali Chutney, Bengali Tomato Khejur Amsotto Chtuney, Chtuney, Date, Mango Leather, Tomato
chopped ~ 550 gm
chopped ~ 50gm
Mango Pappad/ Mango Bar/ Mango leather (the sweet one) ~ ¼ cup
~ 2 tbsp
~ ½ cup
a few pinch - just to balance the taste
a few pinch
I used mustard oil, vegetable or canola oil will work too
Dry red chilli
~ 2 gm
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
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
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!
You can store this chutney in the refrigerator for up to two weeks.