My Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits

Last updated: April 30th, 2022

Sharing my Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits. Previously, I shared a recipe of tomato chutney. This one differs a bit from my last mixed tomato chutney recipe. I used Mustard oil and for tempering have used a red dry chilli and a pinch of quintessential bengali mixture of whole spice known as ‘Panch foron” comprising of cumin seeds (jeera), fennel (mouri), randhuni, black mustard seeds (shorshe), fenugreek seeds (methi), onion seeds (kalo jeera). The colour of the chutney certainly is not as bright red as was my last one, but here the monotony of the ‘too sweet’ taste of the chutney is quite broken by the flavour imparted by methi, mouri and other spices. Cooked in mustard oil, it has surely inherited its pungency and that has been quite a deal breaker in this recipe!

Time required to make Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits: 40 minutes

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Ingredients to make Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits:

  • 6 chopped tomatoes
  • 1 cup de-seeded dates
  • 1/2 cup dry fruits (cashews, black and brown raisins, almonds etc)
  • 1 slab of amshotto or ampapad or mango candy – cut into cubes
  • Mustard oil
  • Bay leaf
  • A pinch of salt
  • A pinch of Panch foron
  • 1 cup sugar
  • 1 red dry chilli or degi mirch

The recipe of Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits:

  • Heat mustard oil in a pan and temper with panch foron, bay leaf and degi mirch
  • Add tomatoes, pinch of salt and stir till they are soft
  • As oil starts to ooze out from the side of the pan, add water and bring it to boil
  • Add amshotto, khejur, dry fruits and cover cook till they are soft and mashable
  • Open lid and mash the contents a bit with the back of the laddle
  • Add a cup of sugar, mix well and wait till the sugar dissolves
  • Stir cook till the chutney is of your desired consistency
  • The chutney should be syrupy in its consistency
  • Once done, switch off the flame and serve

It tastes better when cold! End of the meal, to satisfy your sweet tooth, do serve this chutney to your family 🙂

YouTube link to the video of the Bengali Style Mixed Tomato Chutney With Amshotto, Khejur and Dry Fruits recipe:

Mixed dry fruit tomato chutney
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