East Indian
Tomato Khejur Chutney (Tomato Date Chutney)
Tomato Khejur Chutney (Tomato Date Chutney) is East Indian home cooking, eaten at lunch. On the plate it is the condiment and the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 tomatoes
- 1/4 cup dates, pitted and chopped
- 1 tbsp mustard oil
- 1/2 tsp panch phoron
- 1 dried red chili
- 1 tsp grated ginger
- 3 tbsp sugar
- 1 tbsp tamarind pulp
- 1/2 tsp salt
- 1/2 cup water
- 2 tbsp raisins
How to cook it
- Heat the mustard oil in a pan and temper with the panch phoron and dried red chili until they sputter.
- Add the ginger and chopped tomatoes and cook until the tomatoes soften and break down, about 8 minutes.
- Stir in the dates, sugar, tamarind pulp, raisins, and salt, and add the water.
- Simmer uncovered until the chutney thickens to a jammy consistency, about 12 minutes, stirring occasionally.
- Cool to room temperature; the chutney will thicken further as it sits.
- Serve as the sweet-sour course at the end of a Bengali meal, just before curd.
Serve it with
A East Indian lunch is a plate rather than a single dish. These are the courses that normally sit beside Tomato Khejur Chutney (Tomato Date Chutney), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Tomato Khejur Chutney (Tomato Date Chutney) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables and Fruit
- How this was set
- Hand audited
When to cook it
Tomato Khejur Chutney (Tomato Date Chutney) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on tomato and date.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.