Tomato And Dates Chutney Recipe | Learn how to make Tomato Khajur Chutney with Tangy Tomatoes, Sweet Dates and added Cranberries
Here I bring you another lip smacking Chutney from Indian Cuisine, Tomato and Dates Chutney. Sweet and Spicy Vegan Gluten-free Chutney with Tomatoes and Dates.
Chutneys and Pickles are an integral part of Indian meals. Be it breakfast, lunch or dinner time, we like to have one or the other chutney/pickle. And I love homemade chutneys.I always make and store one or two seasonal chutneys decked in my refrigerator. My personal favourite are chutneys with slight sweet, a bit spicy and a bit tangy taste.
This a bit tangy, a bit sweet and spicy Tomato Dates Chutney is loaded with goodness of juicy ripe tomatoes, dates. For a bit tangy touch I have also added cranberries. This chutney is commonly made in Bengali and Odia Cuisine. I learned making this from my mom, who in her initial days of her job stayed in Eastern U.P for sometime. That region has lot of influence of Bengali Cuisine apart from having some delicious regional cuisine. There she learned making this from her Bengali neighbor and over the years adapted her own way of making it. Sometimes she roasted the tomatoes and chilli on gas flame to make this chutney. I like both the ways, roasting Tomatoes or adding just like that. In this post I have added roasted tomatoes and green chilli.
So here is my take take on this this delicious traditional Tomato and Dates Chutneys, with added Cranberries.
Checkout these homemade chutneys from the blog– Aam aur Sirke Ki Chutney(Raw Mango Chutney with Cranberries),
Ingredients to make Tomato Dates Chutney and it’s benefits
Tomatoes– I love Tomatoes.. those bright Red Beauties decked up in aisles of stores or in vegetable markets attract me so much. Being a North Indian most of my curries have tomato in it. Checkout the Dal and Curries section on the blog for different Indian Curries and Lentils recipes. The star ingredient of Makhani Curry(Paneer Makhani) or gravies is the Tomato. Always use juicy, red and ripe tomatoes to make Makhani gravy.
Who doesn’t like Tomato Soup.. it is a hit with every age group.. checkout these delicious and comforting tomato based soup/rasam here– Tomato and Apple Soup, Tomato Cilantro and Moong Lentil Soup, Tomato and Carrot Rasam, Tomato and Beetroot Rasam
Needless to mention the benefits of tomatoes . These are loaded with antioxidants, a rich source of Vit.B, and iron. Lycopene and Beta Carotene are found in abundance. Checkout the detailed benefits of tomatoes here.
Dates-Dates are the fruits of palm tree. These are excellent source of natural sugar, fibers and disease fighting antioxidants. Promote brain health and are beneficial for bones.
Herbs– Ginger, Green Chilli/Jalapeno Pepper
Spices used— Cumin Seeds(Jeera), Fennel Seeds(Saunf), Fenugreek Seeds(Methi Dana), Nigella/Onion Seeds(Kalonji), Cinnamon Stick, Cloves.
You can also use Mustard/Rai, I ran short of it so skipped it . Or, use 5 Spices mix or Panch Phoron, a spice Mix from Bengali Cuisine instead of using all all the spices separately.
Panch Phoron is a Bengali Spice Mix with a mix of Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Onion Seeds
All the spices used above help in digestion, regulating body heat and purifies blood.
Others– Jaggery/Raw Sugar, Oil, Black Salt(Himalayan Pink Salt or table Salt)
Spices used in the recipe here are available at all the Indian Grocery stores or Online at Amazon.
Shelf Life of Tomato Khajur Chutney
This chutney stays good for a week. Refrigerate it and store in an air tight and preferably ceramic or glass container.
Method to make Tomato Dates Chutney/Tomato Khajur Chutney
Checkout detailed steps in the recipe card.
You skip roasting tomatoes and green chilies and add directly add while making chutney.
Recipe Card for Tomato Dates Chutney
Tomato Dates Chutney
- Heavy Bottomed Pan/Cast Iron Pan
- Chopping Board
- 4 medium Tomatoes(Red ,Ripe and Juicy)
- 4-5 Dates(seedless)
- 1-2 tbsp Dried Cranberries optional
- 1-2 Green Chilies or Jalapeno Peppers
- 1" Ginger Piece
- ½ tsp Cumin Seeds
- 1-2 Dry Whole Red Chilli
- ¼ tsp Fenugreek Seeds
- ¼ tsp Fennel Seeds
- ¼ tsp Onion Seeds/Kalonji
- 1-2 tbsp Mustard Oil or any Plant based oil
- Black Salt as per taste
- Jaggery /Jaggery Powder or any Raw Sugar
- Nicely wash tomatoes.
- Arrange Tomatoes on skewers . Roast on medium flame. You can also grill tomatoes in oven or on grill.
- Also, roast green chili or jalapeno.
- Then chop roasted tomatoes and crush roasted chilli and ginger coarsely in mortar and pestle.
- If not roasting tomatoes, then chop roughly.
- In a kadhai/heavy bottomed pan, heat oil on medium flame.
- Add whole red dry chilli, cumin seeds, once seeds crackle, add other spices(fennel seeds, fenugreek seeds, onion seeds). Sauté for few seconds.
- Add coarsely crushed ginger and green chilli., and sauté again for few seconds.
- Add chopped tomatoes, also add chopped dates and cranberries.
- Cook for about 2-3 mins then add coriander powder, salt, jaggery.
- Add about ¼-½ Cup water. Mix, cover and cook till tomatoes are soft and mushy and cooked well.
- Cool and store in an air tight container. Serve with meals as required.
Do try this delicious chutney recipe with parathas(Aloo Paratha, Chana Dal Paratha, Methi Parantha) , Chillas (Besan Chilla) or even plain dosa(Instant Ragi Dosa, Mixed Dal Dosa, Sprouted Moong and Quinoa Dosa).
Tagging to A-Z Challenge of the Facebook group, where the we cook the dishes with key ingredients alphabetically. This month was ‘T’, and I choose Tomato as the main ingredient
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