Tomato Khejur Chutney is a sweet, tangy, lightly spiced Bengali condiment. Ripe tomatoes are cooked down with dates, raisins and a hint of sugar, then spiked with the classic Bengali 5-spice tempering called panch phoran. The chutney has a jammy consistency and a delightful balance of sweet, tart and spicy notes. It's the perfect accompaniment to dal-rice, a flavourful spread for bread or a dip for crisp flatbreads and fritters.
Sunrise tip: For a thicker chutney, cook the tomatoes a little longer until they completely break down. You can also mash them with the back of a spoon as they soften.
Time: 3 minutes
In a heavy pan, heat the refined oil on low. When hot, add cinnamon, bay leaves, dried red chillies, Sunrise Panch Phoran and let it sputter for 2-3 minutes.
Time: 8-10 minutes
Tip in the tomato paste. Stir well and cook on medium-low heat for about 2-3 minutes.
Add salt to taste and cook for 2-3 minutes.
Add water and keep stirring & cooking for 2-3 minutes.
Time: 8-10 minutes
When the tomatoes have turned jammy, mix in the chopped dates, raisins and sugar. Cook for 4-5 minutes more, stirring occasionally, until the chutney thickens and the oil starts to separate at the sides.
Top it off with some cashews and cook for 2-3 minutes.
Time: 2 minutes
Take the chutney off the heat. Let it cool to room temperature, then spoon into a clean, dry glass jar.
Serve with dal-rice, roti, paratha or as a dip for pakoras and bhajis. Store refrigerated for up to 2 weeks.
Main Dish: Puri, luchi, paratha, dal-rice, khichdi