Bengali Style Tomato Khejur Er Chaatni (Tomato, Cranberry, and Dates Chutney) Recipe
Introduction
Bengali cuisine is known for its perfect balance of flavors, often combining sweet, sour, and tangy elements in their dishes. One such delightful creation is the Bengali Style Tomato Khejur Er Chaatni, a chutney made from a harmonious blend of tomatoes, cranberries, and dates. This chutney serves as a perfect side dish, offering an explosion of flavors that will excite your taste buds. The combination of the slightly tart cranberries, the natural sweetness of dates, and the tanginess of tomatoes, along with the richness of Bengali spices, creates a chutney that pairs wonderfully with parathas, rice, or any meal of your choice. The use of Panch Phoran Masala and mustard seeds adds a traditional Bengali flair to this chutney, making it a must-try for anyone interested in exploring authentic Bengali flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes (chopped into small pieces) | 4 medium-sized |
| Cranberries | 1/2 cup |
| Dates (pitted and halved) | 10 dates |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Ginger (grated) | 1-inch piece |
| Sugar | 1/4 cup |
| Panch Phoran Masala (Five Spice Mix) | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions
-
Start with Tempering
Heat a small skillet or pan and add a little oil. Once the oil is hot, toss in the mustard seeds and let them splutter for a few seconds. This releases their natural flavor and prepares the base for the chutney. -
-
Add Aromatics
Next, add a few curry leaves (optional) and the freshly grated ginger. Sauté for another 30 seconds until the aroma of the ginger releases into the oil. -
Cook Tomatoes
Now, add the chopped tomatoes to the pan. Sauté for 4-5 minutes, stirring occasionally, until the tomatoes soften and become mushy. This will form the base of your chutney. -
Seasoning the Chutney
Once the tomatoes are cooked, season the mixture by adding salt to taste. Then, sprinkle in sugar, which balances the acidity of the tomatoes and enhances the sweetness of the dates and cranberries. -
Incorporating Dates and Cranberries
Add the chopped dates and cranberries to the pan, followed by the Panch Phoran Masala (Five Spice Mix). The Panch Phoran—a blend of fennel seeds, cumin seeds, mustard seeds, nigella seeds, and fenugreek—gives this chutney its distinct Bengali flavor. Mix well, ensuring the spices are incorporated evenly. -
Simmer and Blend Flavors
Let the chutney cook for another 5-7 minutes on medium heat, stirring occasionally. This allows the dates and cranberries to soften and infuse their sweet and tart flavors into the chutney, while the spices meld together. -
Serve and Enjoy
Once the chutney has thickened and the flavors have blended, remove it from the heat. Allow it to cool slightly before serving. The Bengali Style Tomato Khejur Er Chaatni can be served as a side dish alongside pulka, lachha paratha, or any of your favorite Indian breads to complement your meal.
Allergen Information:
This recipe contains no common allergens such as dairy, nuts, or gluten. However, please be cautious if you are sensitive to mustard seeds or spices like cumin and fenugreek, which are part of the Panch Phoran mix.
Dietary Preferences:
- No Onion No Garlic (Sattvic): This recipe adheres to a Sattvic diet, making it suitable for those who avoid onions, garlic, and strong spices.
- Vegan: This chutney is plant-based, free from any animal products.
- Gluten-Free: Naturally gluten-free, making it safe for individuals with gluten intolerance or celiac disease.
- Low in Fat: This recipe uses a minimal amount of oil, making it a lighter side dish.
Tips for Best Results:
- If you’re looking for a smoother chutney, you can blend it after cooking. However, many prefer it with a bit of texture.
- You can adjust the sugar according to your taste; if you prefer a sweeter chutney, feel free to increase the amount of sugar.
- For an extra zing, a dash of lime juice can be added at the end to enhance the tanginess.
- If fresh cranberries are not available, you can substitute with dried cranberries, but you may need to soak them in warm water for 10 minutes before adding them to the chutney.
Conclusion:
The Bengali Style Tomato Khejur Er Chaatni is a delightful blend of sweet, sour, and tangy flavors. Its perfect balance of textures and tastes makes it a fantastic addition to any meal. Whether you serve it with traditional pulka or lachha paratha, or enjoy it as a chutney with rice, this dish will undoubtedly bring a burst of flavor to your dining table. Easy to prepare yet rich in flavor, this chutney is a great way to experience the unique tastes of Bengali cuisine.
