Tomato khejur amsotto chutney recipe | Tomato khejur chutney | Khejur amsotto chutney

Tomato khejur amsotto chutney recipe aka tomato khejur chutney is very delectable and a popular Bengali chutney. It is sweet, slightly tangy and spicy in taste with inimitable flavor. It is a pure Bengali delicacy where tomatoes, khejur aka dates ands amsotto are cooked in sugar with panch phoron, some cashews, raisins, and lemon juice. Khejur amsotto chutney is normally served between the main course and dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.

Tomato khejur amsotto chutney is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties, annaprasan, griha-pravesh etc. It is rich thick syrupy in texture with sweet and slightly tangy and heaty in taste. In Bengali wedding ceremonies, it is served after the pulao-mangsho. Tomato khejur chutney is served with a piece of crunchy papad and it disappears from the plate rapidly.

About the recipe
Tips and Suggestions
How to make Khejur Amsotto chutney (step wise photos)
Recipe Card

For a Bengali, the word amsotto is very common. It’s very close to their heart too. Amsotto is nothing but sun-dried mixture of mango pulp and sugar. In Hindi, it is popular as aam papad and in English, it is known as mango leather.

Indian cuisine is very popular for different varieties of chutneys. In every subcontinent, different types of chutney recipes are prepared with the regional styles of cooking. There are thousands of chutney recipes that are present in Indian cuisine and each chutney tastes different from each other. Indian chutneys cover almost all the tastes like sweet, salty, sour, chilli hot etc.

But in Bengali cuisine, the most popular version of chutney recipes is sweet chutneys. Sweet and sour chutneys are commonly prepared with seasonal fruits and a few specific veggies. These types of condiments are always served at the end of the meal and just before serving the dessert.

In any Bong ceremony, people consider the food incomplete without chutneys. In fact, any reputed Bengali restaurants would always add sweet-tangy chutney to their thali meals. Sweet or sweet-sour chutneys are mostly prepared with tomatoes, raw mangoes, pineapples, papayas, jujube fruit, and many more.

As a bong, I have been brought up eating different varieties of sweet and sour chutney recipes and never get bored of it. My mom loves sweet and sour chutney and in any celebration or get-together, she always makes sure to prepare a chutney recipe. She used to prepare different ranges of chutneys and tomato khejur amsotto chutney is one of them. I have learned this recipe from her.

The first time, I prepared this khejur amsotto chutney was at home during our 2nd marriage anniversary celebration. My husband bought a packet of amsotto from an Indian store and I got so excited to see it. Then I decided to prepare the classic and succulent tomato khejur amsotto chutney recipe for the party. As I said earlier, a full course Bengali meal is incomplete without chutney. It was a huge hit and everyone just loved the chutney recipe. From that day onwards, I have prepared this Bengali condiment plenty of times and it never gets failed.

Tomato khejur chutney is popular for its rich, fruity, and unique flavor and combination taste (sweet-tangy-spicy). It is an easy and simple recipe that requires only a few basic ingredients which are easily available in any Indian kitchen pantry. It gets prepared very quickly and you can make it in large quantities by multiplying the amount. The best part of the recipe is that it can be prepared in advance and refrigerated for more than a week. The taste of the chutney would remain the same.

Tomato khejur amsotto chutney recipe with step by step photos and instructions has been provided in the ’Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the steps precisely then you will definitely get the best result which will taste even better than biye bari chutney recipe.

• I personally don’t like the tomato skin in my chutney. Hence, I blanched the tomatoes and removed the skin before adding them to the chutney. This step is not mandatory but highly recommended for better texture of the recipe.
• Always use mustard oil to cook the chutney recipe.
• Don’t skip panch phoron for the tempering of the chutney recipe. It gives typical Bengali flavor to the dish.
• Add dry red chilli for tempering. It gives a spicy kick to the chutney.
• Always cook the tomatoes with a little bit of salt so that they can release maximum moisture.
• Always get the dates pitted before slicing for the chutney.
• Always try to use Indian dates aka khejur for the recipe. The Arabian dates are very soft in texture and they get melted during the time of cooking the chutney.
• After adding the sugar, allow it to boil nicely, or else you will not get the biye bari style deep red colored and shiny chutney.
• The addition of lemon juice gives a tangy touch to the chutney and enhances the taste.
• The addition of amsotto aka aam papad gives a soothing fruity flavor to the chutney. So, don’t use any spice other than tempering to flavor up the chutney.
• The addition of raisins and cashew nuts enhance the taste and texture of the chutney and give a nice bite. Don’t skip it.

To prepare the tomato khejur amsotto chutney, first cut the khejur aka dates, amsotto aka mango leather and keep them aside on a separate plate.

Take each tomato and make a cross cut with the help of a knife as shown in the picture on the tomato skin. But be careful. Just cut the skin of the tomatoes, don’t cut it deep.

Then put a pan of water on flame and bring it to boil. Once the water starts boiling, switch off the flame. Add the tomatoes immediately into the boiled water and cover it for 10 minutes. After that, take out the tomatoes to a separate plate.

Then you can see that the cut has become wide and you can easily peel off the skin of each tomato. After peeling the skin of the tomatoes, de-core them and chop them into medium pieces. Keep them aside. If you don’t want to remove the skin of the tomatoes then skip the above mentioned step and directly chop the tomatoes.

Now put a pan on flame and allow it to become completely dry. Add a little bit of mustard oil into the pan and wait until the oil is hot. Add dry red chilli, panch phoron for tempering, and let them crackle.

Add the chopped tomatoes into the pan and give a nice stir. Add salt, turmeric powder and mix it well. Cover the pan and cook it in medium flame for 5-6 minutes until the tomatoes get mushy.

Then add the sugar and mix it. Once the sugar melts, put the flame on high and allow it to boil for 2-3 minutes until the colour changes from pale to deep red.

Then turn the flame low and add khejur and amsotto into the pan and mix it. Now, add cashew nuts, raisins into the chutney and mix it. Cook it on low flame for 2-3 minutes.

At this stage, the chutney will become too thick in texture. Add a little bit of water to adjust the consistency. Let the chutney simmer. In the end, add some lemon and mix it nicely. Put the flame on high for 4-5 seconds and then switch off the flame.

Many Chutney recipes have already been shared in my previous posts. You can check a few of them like

Plastic chutney
Bengali tomato chutney
Raw Mango Sweet Chutney
Jalpai er Chatni

..And Many more…

1 cup = 250 ml

• 500 grams Tomatoes
• 50 grams Amsotto aka mango leather
• 10 Dates aka khejur, pitted
• 1 cup Sugar
• 2 tablespoons Cashew nuts
• 2 tablespoons Raisins
• 2 tablespoons Lemon juice
• 1 dry red Chilli
• 1 teaspoon Panch phoran
• ½ teaspoon salt
• ½ teaspoon Turmeric powder
• ¼ cup Water
• 1 tablespoon Mustard oil

1. First cut 10 khejur aka dates, 50 grams amsotto aka mango leather, and keep them aside on a separate plate.
2. Take each tomato and make a cross cut with the help of a knife as shown in the picture on the tomato skin. But be careful. Just cut the skin of the tomatoes, don’t cut it deep.
3. Put a pan of water on flame and bring it to a boil.
4. Once the water starts boiling, switch off the flame. Add the tomatoes immediately into the boiled water and cover it for 10 minutes. After that, take out the tomatoes to a separate plate.
5. You can now see that the cut has become wide and you can easily peel off the skin of each tomato. After peeling the skin of the tomatoes, de-core them and chop them into medium pieces. Keep them aside.
   Note: If you don’t want to remove the skin of the tomatoes then skip the above mentioned step and directly chop the tomatoes.
6. Now, put a pan on flame and allow it to become completely dry. Add 1 tablespoon mustard oil into the pan and wait until the oil is hot.
7. Add 1 dry red chilli, 1 teaspoon panch phoron for tempering, and let them crackle.
8. Add the chopped tomatoes (Step 5) into the pan and give a nice stir.
9. Add ½ teaspoon salt, ½ teaspoon turmeric powder and mix it well.
10. Cover the pan and cook it on medium flame for 5-6 minutes until the tomatoes get mushy.
11. Add 1 cup sugar and mix it. Once the sugar melts, put the flame on high and allow it to boil for 2-3 minutes until the color changes from pale to deep red.
12. Turn the flame low and add khejur and amsotto into the pan and mix it.
13. Add cashew nuts, raisins into the chutney and mix it. Cook it on low flame for 2-3 minutes.
14. At this stage, the chutney will become too thick in texture. Add ¼ cup of water to adjust the consistency. Put the flame on high and let the chutney simmer.
15. In the end, add 2 tablespoons of lemon and mix it nicely. Put the flame on high for 4-5 seconds and then switch off the flame.

Serve the tomato khejur amsotto chutney in a small serving bowl. Serve it in between the main course and dessert with a piece of papad. Always serve it cool or at room temperature. Complete your full course meal with the Bengali delicacy.

For further storage, allow the tomato khejur amsotto chutney to come to room temperature and store it in an air-tight container. Then refrigerate it and it will last for 8-10 days.

Tomato khejur amsotto chutney recipe | Tomato khejur chutney | Khejur amsotto chutney

Serves: 12 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 500 grams Tomatoes
• 50 grams Amsotto aka mango leather
• 10 Dates aka khejur, pitted
• 1 cup Sugar
• 2 tablespoons Cashew nuts
• 2 tablespoons Raisins
• 2 tablespoons Lemon juice
• 1 dry red Chilli
• 1 teaspoon Panch phoran
• ½ teaspoon salt
• ½ teaspoon Turmeric powder
• ¼ cup Water
• 1 tablespoon Mustard oil

Instructions

1. First cut 10 khejur aka dates, 50 grams amsotto aka mango leather, and keep them aside on a separate plate.
2. Take each tomato and make a cross cut with the help of a knife as shown in the picture on the tomato skin. But be careful. Just cut the skin of the tomatoes, don’t cut it deep.
3. Put a pan of water on flame and bring it to a boil.
4. Once the water starts boiling, switch off the flame. Add the tomatoes immediately into the boiled water and cover it for 10 minutes. After that, take out the tomatoes to a separate plate.
5. You can now see that the cut has become wide and you can easily peel off the skin of each tomato. After peeling the skin of the tomatoes, de-core them and chop them into medium pieces. Keep them aside. Note: If you don’t want to remove the skin of the tomatoes then skip the above mentioned step and directly chop the tomatoes.
6. Now, put a pan on flame and allow it to become completely dry. Add 1 tablespoon mustard oil into the pan and wait until the oil is hot.
7. Add 1 dry red chilli, 1 teaspoon panch phoron for tempering, and let them crackle.
8. Add the chopped tomatoes (Step 5) into the pan and give a nice stir.
9. Add ½ teaspoon salt, ½ teaspoon turmeric powder and mix it well.
10. Cover the pan and cook it on medium flame for 5-6 minutes until the tomatoes get mushy.
11. Add 1 cup sugar and mix it. Once the sugar melts, put the flame on high and allow it to boil for 2-3 minutes until the color changes from pale to deep red.
12. Turn the flame low and add khejur and amsotto into the pan and mix it.
13. Add cashew nuts, raisins into the chutney and mix it. Cook it on low flame for 2-3 minutes.
14. At this stage, the chutney will become too thick in texture. Add ¼ cup of water to adjust the consistency. Put the flame on high and let the chutney simmer.
15. In the end, add 2 tablespoons of lemon and mix it nicely. Put the flame on high for 4-5 seconds and then switch off the flame.

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