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Bengali tomato-khejur chutney (Dassana Amit batch)

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A cooked Bengali meal chutney combining tomatoes, dates, raisins, ginger and panch phoron.

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A bowl of thick red Bengali tomato-khejur chutney with softened tomatoes, dates, raisins and panch phoron.

History

One modern source-specific batch; no historical origin is established.

Ingredients

Scaling: source batch only

Mustard oil
30 mL2 tbsp as recorded
Panch phoronor source-described spice blend
4.9 mL1 tsp as recorded
Dried red chilliesdeseeded
2 pieces
Gingergrated
4.9 mL1 tsp as recorded
Tomatoeschopped
250 g
Raisins
15 mL1 tbsp as recorded
Dateschopped, pitted
30 mL2 tbsp as recorded
or four whole dates
Sugar
15 mL1 tbsp as recorded
source allows 1–2 tbsp
Amchur
4.9 mL1 tsp as recorded
optional
Salt
to taste

Method

Risks and precautions · Standard risk

Fresh preparation; the source supplies no validated preservation duration.

  1. Heat mustard oil over low heat. Add panch phoron and dried chillies; let the seeds crackle.
  2. Add ginger and stir briefly without browning.
  3. Add tomatoes and salt. Cover and cook on low to medium-low heat until softened, about 9–10 minutes.
  4. Add raisins, dates and sugar; add amchur if using. Stir and mash gently over low heat for 4–5 minutes until thickened. Add water only if the mixture sticks.
  5. Remove from heat. The source describes serving the chutney as part of a Bengali meal.

Conditions

Active time20 min

Places

Bengal

Documented preparation · Region evidence

A source association, not an origin claim.

See Bengalon the mapLocation source 1 →

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Sources