Bengali Tomato Chutney (Tomato Khejur Chutney)

The Tomato Khejur Chutney is a dessert-like sweet and spicy chutney made with fresh plump tomatoes, dates and Bengal’s essential 5 spice mix panch phoron. This is considered almost a culinary treasure in the Bengali food culture. A popular side dish and condiment, which is an essential element of the Durga Puja bhog (traditional food served as prasad to devotees) along with the special Khichuri and other divine dishes. Simple to make, vegan and gluten-free as well.

About Bengali Tomato Khejur Chutney

While it is obvious what tomato and chutney mean in the name of this dish, the Bengali word ‘khejur’ translates to ‘dates.’

Sometimes it is also referred to as the Tomato Khejurer Chutney, where the word ‘khejurer’ would simply mean ‘of dates’ as the ‘-er’ is the Bengali suffix for ‘of.’

Since the day I tried the classic Bengali style Tomato And Date Chutney, I had been wanting to recreate the recipe at home. So, I finally made it on one of the days during the Durga Puja festivities itself.

As simple as it may be to prepare, the Tomato Khejur Chutney is much more than that when it comes to the taste. A winner it is!

There can be different variations to the recipe of this Bengali tomato chutney, as each household as its own way of making it.

One common way is by adding aamshotto or aam papad (mango leather) to it. This is also quite delish. Since, I didn’t have it, I used a teaspoon of dried mango powder (amchur) instead.

This special Bengali Tomato Chutney is quite aromatic too because of the quintessential Panch Phoron that goes into it.

You can very well adjust the quantity of sugar as per your likings. Also, for a hint of sourness in the chutney, you can add a bit of tamarind.

Apart from traditionally being served in the pious bhog feast during Durga Puja festival, the Tomato Khejur Chutney can be relished with some fried papads after a meal is over.

At home, I tend to pair it with a sabzi and chapati. Sometimes, dal as well. Store your leftover chutney in the refrigerator for 4 to 5 days.

Some more regional Indian chutney varieties that are sweet, spiced and tangy – Tamarind Chutney | Mango Chutney | Andhra Ginger Chutney.

How to make Bengali Tomato Chutney

Prepare Tempering

1. Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil become hot.

2. Once the mustard oil has become hot, add 1 teaspoon panch phoran.

If you do not have panch phoran, then add a mix of the following:

• ¼ teaspoon fennel seeds
• ¼ teaspoon of nigella seeds
• ¼ teaspoon of cumin seeds
• ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds)
• ⅛ or ¼ teaspoon of fenugreek seeds (methi seeds).

3. Immediately, add 2 dried red chilies (seeds removed).

4. Fry for a few seconds until the spices crackle and become aromatic.

5. Then, add 1 teaspoon grated ginger.

6. Sauté till the raw aroma of ginger goes away. Don’t brown the ginger.

Cook Tomatoes

7. Add 1.75 cups chopped tomatoes.

8. Mix tomatoes with the rest of the spices and oil.

9. Add salt as per taste.

10. Mix again.

11. Cover the kadai or pan with a lid. Let the tomatoes cook till soft. Cooking tomatoes takes about 9 to 10 minutes on low to medium-low heat.

12. While cooking the tomatoes, check couple of times in between.

13. Let the tomatoes soften and become mushy.

Make Tomato Khejur Chutney

14. Now, add 1 tablespoon raisins and 2 tablespoons chopped dates or 4 dates, chopped. Remove the seeds from the dates before chopping them.

15. Mix very well.

16. Add 1 to 2 tablespoons sugar and 1 teaspoon dried mango powder/amchur (optional). 2 tablespoons sugar gives a more sweet taste.

For less sweetness, add 1 tablespoon sugar or you can skip it completely. Addition of sugar depends on the tartness of the tomatoes, so add as required.

Dried mango powder can be skipped too. You can even add a bit of tamarind pulp if you want.

17. Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.

18. After adding sugar, stir often and mash tomatoes with a spoon or spatula on low heat.

19. Cook the tomato date chutney on low heat for 4 to 5 minutes or until it thickens. If the tomatoes start sticking to the pan, add some water and cook.

I did not add any water. Once done, turn off the heat.

20. Serve Tomato Khejur Chutney warm or at room temperature as a side condiment with a Bengali meal.

For a traditional Bengali meal, you can serve Shukto with steamed rice as the first course, followed by other dishes and finish with Tomato Khejur Chutney. Its sweet and tangy flavors provide a pleasant contrast to the mildly bitter taste of Shukto.

You can also opt to pair it as a side dip with fried snacks like Singara, Beguni, Vegetable Chop, Radhaballavi, Aloo Chop or Koraishutir Kachori.

Leftover can be kept in a small airtight bottle or bowl and refrigerated. Keeps well for 4 to 5 days in the refrigerator.

Regional Variations

Since you’re on this post of a certain regional tomato chutney, I want you to have a look at he following variations that I’ve mentioned on the website. Enjoy cooking and savoring all!

• Tomato Chutney – This particular South Indian style tomato chutney post has further 2 more variations. One only with tomatoes and the other, with both onion and tomatoes. Both are tempered versions and delicious.
• Tomato Pachadi – In other words, the Thakkali Pachadi from Andhra Pradesh. This tomato chutney is both spicy and tangy.
• Kara Chutney – Tomatoes, shallots, spices and herbs come together to make this variety of the tomato chutney. A special from the South Indian state of Tamil Nadu, similar to the onion tomato chutney in the Thakkali Chutney post.
• Momos Chutney – This is how I make the ubiquitous spicy, red sauce that can be relished with momos. There’s obviously tomatoes along with garlic and red chilies in this recipe, making it all the more amazing.

Expert Tips

1. If you don’t have panch phoron, mix together ¼ teaspoon nigella seeds, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds), ¼ teaspoon fennel seeds and ⅛ or ¼ teaspoon methi seeds (fenugreek seeds) and add.
2. Do discard the seeds of the dates before chopping and using them in the chutney.
3. The quantity of sugar that needs to be added, will depend on how tart the tomatoes are. Add more or less accordingly. 
4. Dried mango powder or amchur powder is optional. You can skip. A bit of tamarind too can be added.
5. While cooking the chutney, if you find the tomatoes sticking to the pan, then add some water and cook further.
6. When storing leftover chutney, put it in airtight bowl or bottle and then refrigerate. The chutney is good for 4 to 5 days.

This Bengali Tomato Chutney from the archives was first published in October 2017. It has been updated and republished in February 2024.