By Ujjainee Roy
July 3, 2024
If you want a delicious, umami-rich seasonal chutney alongside your meals, try the Bengali tomato date chutney which is usually paired with white rice, dal, curry and a bhaji! It has a unique depth of flavours and the balanced sweetness of dates gels perfectly with the tanginess of tomatoes. Here's an easy reicipe you can try!
– 4 ripe tomatoes, chopped – 1 cup pitted dates, chopped – 1 medium onion, finely chopped – 2 cloves garlic, minced – 1-inch piece of ginger – 1 tablespoon mustard seeds – 1 teaspoon cumin seeds – 1 teaspoon red chili powder – 1 teaspoon turmeric powder – 1 teaspoon garam masala – 1 tablespoon oil – 1/4 cup vinegar – 1/4 cup brown sugar (adjust to taste)
In a large pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and let them splutter. Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions are translucent.
Add the red chili powder, turmeric powder, and garam masala to the pan. Stir well to combine and cook for about a minute. Add the chopped tomatoes to the pan. Cook until the tomatoes start to break down.
Stir in the chopped dates, ensuring they are well mixed with the tomatoes and spices. Add the vinegar and brown sugar to the mixture. Stir well and bring to a gentle boil.
Reduce the heat and let it simmer for about 20-25 minutes, or until the chutney thickens to your desired consistency. Stir occasionally to prevent sticking. Add salt to taste, and adjust.