Tomato Khejur Amsotto Chtuney
This Tomato Khejur Amsotto Chutney, or Tomato Date Mango Bar Chutney, never fails to impress a Pujo special menu or Bhoger Menu! Its sweetness comes from sweet mango leather, dates, and raisins, with a hint of tanginess from tomato.
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!
Tomato Khejur Amsotto Chtuney in Bengali Bhoger Khichuri platter
What goes in this Tomato Khejur Amsotto Chutney?
There is nothing groundbreaking in it; it is just a classic combination of ingredients and flavour!
Tomatoes - use any tomatoes you want or _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, can be found in your local supermarket or Indian store. If you live in Australia and don’t get Amsotto in your nearest Indian store, you can use dried mango slices that you can easily get from Woolworths or Coles!
Amsotto or Mango leather or Mango bar ( sweet one )
Khejur– Pitted Date.
RaisinsUse 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 to 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.
Tomato Khejur Amsotto Chtuney
Ways to eat this Chutney!
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Serve the end of the meal with this Tomato Khejur Amsotto Chutney and fried papad!
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Use it as a spread on warm Roti or paratha and make a wrap for your kid’s lunchbox.
Ingredients
Method
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Step 1
Heat mustard oil in a heavy-duty cooking pan or saucepan over medium heat. When the oil reduces to a smoking hot temperature, reduce the heat to low.
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Step 2
Sprinkle a pinch of salt; this will help reduce the temperature of the oil.
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Step 3
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 is homogenised.
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Step 4
Add chopped tomatoes, add salt and 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.
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Step 5
Add raisins, Date, sugar, and 3-4 tablespoons of water.
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Step 6
Add Amsotto, mix well and increase the heat from low to medium.
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Step 7
Put the lid back and cook for another 7-8 minutes or until you get a sticky texture.
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Step 8
Add a green chilli for flavour; this step is optional.
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Step 9
Turn off the heat, cover it with the lid, and let it cool.
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Step 10
Serve at room temperature. Enjoy with Papad!
Nutrition (per serving)
- Calories204.53 kcal
- Carbohydrate38.94 g
- Protein1.56 g
- Fat5.89 g
- Saturated fat1.87 g
- Sugar32.68 g
- Fibre2.11 g
- Sodium42.05 mg
- Cholesterol0.58 mg
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