tomato khejur chutney recipe, bengali tomato chutney recipe
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5 from 2 votes

Tomato Khejur Chutney

Bengali style tomato and date chutney recipe - a delicious, sweet and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (bengali 5 spice mix).
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: side dish
Cuisine: bengali
Servings: 6 people
Calories: 82kcal
Author: Dassana Amit


  • 2 tablespoons Mustard oil
  • 1 teaspoon Panch phoron
  • 2 Dry red chilli - broken and seeds removed
  • 1 inch Ginger , finely chopped or minced or 1 teaspoon grated ginger
  • 250 grams Tomatoes Or 3 medium large tomatoes or 1.75 cups chopped tomatoes
  • 1 tablespoon Raisins (kishmish)
  • 2 tablespoon Chopped dates Or 4 dates, chopped
  • 1 to 2 tablespoons Sugar, Add as per taste
  • 1 teaspoon Dry mango powder (amchur powder) - optional
  • Salt As required


  • Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke. 
  • Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
  • Immediately add 2 dry red chilies (seeds removed).
  • Fry for some seconds till the spices crackle and become aromatic.
  • Then add 1 teaspoon grated ginger.
  • Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
  • Add 1.75 cups chopped tomatoes.
  • Mix tomatoes with the rest of the spices and oil.
  • Add salt as per taste and mix again.
  • Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
  • In between do check a couple of times when the tomatoes are cooking.
  • Let the tomatoes soften and becomes mushy.
  • Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
  • Mix very well.
  • Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
  • Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
  • After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
  • Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.


Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 150mg | Fiber: 1g | Sugar: 8g | Vitamin A: 391IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 6mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 6mg | Vitamin B9 (Folate): 7µg | Iron: 1mg | Magnesium: 8mg | Phosphorus: 16mg | Zinc: 1mg