Recipe: Appetizing Tomato, Khajur Chutney

Tomato, Khajur Chutney. Usually this sweet tomato chutney is served after the meal is over with some fried papads, but we had it as a side dish with a sabzi and chapatis. You can serve tomato chutney as a side dish. Madhumita Mishra Katmandu. #Anniversary By Madhumita Mishra You all dear friends, must be thinking what kind of Chutney is this?

Tomato, Khajur Chutney What about Odisha's tomato khajur chutney? If you are yet to try it out, go ahead with this tomato dates chutney, and enjoy bursting flavors of tomato and dates cooked in one pot one shot. You will love everything about this lip-smacking dip. tomato khajur chutney today! You can cook Tomato, Khajur Chutney using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tomato, Khajur Chutney

  1. You need 4 of medium red,tomatoes, roughly chopped.
  2. It's 1 of and 1/2 cup fresh, grated /ground coconut.
  3. Prepare 8-10 of khajur (Dates), seeds removed.
  4. It's 1 tbsp of dried tamarind (imli).
  5. It's 1 inch of ginger roughly chopped.
  6. It's 4 of green chilli, chopped.
  7. It's 1 of red chilli, not so hot.
  8. It's 1 sprig of curry leaves.
  9. It's 1 pinch of hing.
  10. Prepare 1 tsp of ponch phoran.
  11. You need 1/4 tsp of turmeric powder.
  12. It's 2 tsp of cooking oil.
  13. Prepare of Salt as required.
  14. It's of Water as required.

And this sweet chutney made from tomatoes, jaggery and dates is one of the delicious, authentic and simple dishes of Odisha mostly served with rice and accompaniments or with a khichadi and its a hit with puris and curry too. Now higher the heat from low to medium to evaporate all the water comes from the tomato. How to make tamatar khajur ki chutney: Wash and chop the tomatoes. Remove the seeds and chop the dates.

Tomato, Khajur Chutney step by step

  1. Chop the khajur. Dissolve khajur and imli (if not using imli paste)in water..
  2. Heat oil in a wok. Crackle the ponch phoran. Add hing and fry for 30 seconds. Then fry the red chilli and curry leaves till curry leaves are fried..
  3. Add chopped tomatoes, green chilli,salt and turmeric powder. Cover and cook after mixing on medium heat,till tomatoes are soft..
  4. Then add, ginger, dissolve imli and khajur, great coconut and fry for 2 minutes in low flame..
  5. Switch off the flame and cool down, cooked chutney mix. Grind to fine paste using the remaining water where imli and khajur were dissolved..
  6. Enjoy lipsmaking and healthy Khajur chutney. Thanks.

Heat oil in a pan and add mustard seeds. Khejur or dates is the perfect company for the tomatoes in the chutney and that is how it is almost always made in a Bengali home. The aam shotto or aam papad/dried sweet mango slices is another delicious addition to the traditional Bengali Tomato chutney. Sadly I had none and so couldn't add any. Now to Tomato Khejur Chaatni or Tomato Date Chutney which is a bengali favourite.

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