Tomato khejur aamsotto chutney

Bengali tomato chutney with khejur (dates) and aamsotto (dried mango), tempered with panch phoron: the sweet-sour chutney of the Durga Puja bhog plate. Vegan.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Prepare the tomatoes

Wash the tomatoes and cut each into 8 wedges, or chop them roughly if you prefer a smoother chutney.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Make the bhaja moshla

If you do not have it ready, dry-roast 1 tsp cumin seeds and 1 dried red chilli in a small pan over low heat for 1–2 minutes until fragrant, cool and grind to a powder.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Temper the oil

Heat the oil in a pan over medium heat until hot. Add the panch phoron and broken red chilli and let them crackle for 20 seconds.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Cook the tomatoes

Add the tomatoes, ginger, turmeric and salt. Stir, cover and cook over medium heat for 8–10 minutes, until the tomatoes are soft and have released their juice.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Add sugar and fruit

Uncover, add the sugar, dates, aamsotto and raisins and stir until the sugar dissolves.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.

Finish and cool

Turn off the heat and stir in the bhaja moshla. The chutney thickens as it cools, so stop cooking while it is still slightly loose.

Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.