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.