A very basic and ever popular recipe in my household is this tomato amsotyo khejur chutney. I really donot know why I have not written it yet, but one good friend asked for this recipe few days back, which she had devoured in one of our get together . I told her to check my blog, and she has taken the pain to go through the recipe index and then again came back to me. Then did I realise that I have never added it in my blog.
I have picked up a good tip from one of my blogger friend Sayantani, who adds a small amount of tamarind paste / chutney to the regular tomato amsotyo khejur chutney, It is really gives a completely new taste. I request all of you to try out the otherwise regular chutney with a spoonful of Tamarind chutney and get the difference.
Ingredients for Tomato Amsotyo Khejur Chutney
- Tomato – 4-5
- Khejur / Dates – 8-10
- Amsotyo / Mango Lather / Aam Papor – 1 block
- Tamarind paste / chutney – 1 tsp
- Ginger paste – 1 tsp
- Sugar – 4-5 tbsp ( depending on the sourness of tomato)
- Panchforon / Bengali five spice – 1/2 tsp
- Whole dry red chili – 1
- Bhaja Moshla – 1/2 tsp
- Oil – 1 tsp
How to make Tomato Amsotyo Khejur Chutney
Chop the tomatoes roughly after cleaning it. cut the Amsotyo into cubes. Slice the dates after removing the seed and soak it in water.
Heat the oil in a pan and then add the panch foran along with dry red chili. Let the chili turns black.
Now add the tomatoes with a pinch of salt and turmeric and give it a stir. Then add the ginger paste and mix thoroughly. Keep it covered and cook on low heat till the tomato turns mushy.
Now add the sugar and mix well. The sugar will dissolve and change the color of the tomatoes as well.
Add the soaked dates along with amsotyo. Mix well.
Then add half cup of hot water and let the chutney cooked over low heat till it thickens.
Add the tamarind chutney at this stage. Adjust the seasoning as per your preference. Mix half of the bhaja moshla at this stage.
Pour in your serving bowl. Sprinkle rest of the bhaja moshla and serve cold.