Tomato khejur aamsotto chutney
AI-drafted · awaiting admin review
A sweet and tangy chutney of tomatoes, dates and dried mango leather (aamsotto), served near the end of a Bengali meal.
Region: West BengalOccasion: Weddings, festive lunches and Sunday mealsTime: 30 minServes: 6Vegan
Ingredients
- 4 ripe tomatoes, chopped
- 8 dates, seeded and sliced
- 2 pieces aamsotto (mango leather), cut in small squares
- 1 tbsp raisins
- ½ tsp panch phoron and 1 dried red chilli
- ½ tsp grated ginger
- 4–5 tbsp sugar
- 1 tbsp mustard oil
- Salt to taste
- ½ tsp bhaja moshla (roasted ground cumin and chilli)
Method
- Heat mustard oil and add panch phoron and the red chilli.
- Add tomatoes, ginger and a pinch of salt. Cook until the tomatoes break down.
- Add sugar and ½ cup water and simmer until syrupy.
- Add dates, aamsotto and raisins and cook for 5 more minutes until glossy.
- Sprinkle bhaja moshla, cool and serve with papad.
History
Chutney in a Bengali meal is a sweet-sour course served after the main dishes and before dessert.
Significance
No Bengali wedding or festive lunch is complete without chutney and papad.