Tomato Chutney With Dates and Raisins

A community recipe by hobbycook

Not tested or verified by Nigella.com

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Introduction

This is a dish made by most Bengalis and is usually eaten at the end of a meal by itself.

Ingredients

Serves: 0

Metric Cups

1½ tablespoons vegetable oil (or peanut, sunflower or canola oil)
2 bay leaves
2 cinnamon sticks (broken into pieces)
3 cloves
2 cardamom (green, optional)
2 teaspoons mustard seeds
1 teaspoon fresh ginger (finely chopped)
1 teaspoon turmeric
500 grams tomatoes (with skin, chopped)
¼ teaspoon red chilli (ground)
1 teaspoon salt
100 grams sugar
1 tablespoon raisins (seedless)
2 teaspoons dates (chopped - or half a teaspoon of raisins)

1½ tablespoons vegetable oil (or peanut, sunflower or canola oil)
2 bay leaves
2 cinnamon sticks (broken into pieces)
3 cloves
2 cardamom (green, optional)
2 teaspoons mustard seeds
1 teaspoon fresh gingerroot (finely chopped)
1 teaspoon turmeric
18 ounces tomatoes (with skin, chopped)
¼ teaspoon red chile (ground)
1 teaspoon salt
4 ounces sugar
1 tablespoon raisins (seedless)
2 teaspoons dates (chopped - or half a teaspoon of raisins)

Method

Tomato Chutney With Dates and Raisins is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a large non-stick saucepan on medium heat. Lower the heat and add the bay leaves, cinnamon, cloves and green cardamom (if using). Stir with a wooden spoon till fragrant. Do not let them burn.

Now add the mustard seeds. When they sputter, immediately add the chopped ginger and turmeric powder. Donâ€™t let the spices burn or turn brown.

Now add the chopped tomatoes, salt and red chilli powder. Increase heat to medium and bring the tomatoes to a gentle simmer. Turn down the heat and cook the tomatoes uncovered till the tomato is reduced to pulp. Stir frequently.

Add the sugar and continue cooking, stirring at frequent intervals. Taste to check for sweetness and salt, adding as necessary.

The chutney is ready when the tomato pulp is reduced to almost half. Remove the tomato chutney from heat and add chopped dates and raisins. Mix well. Cool before serving.

Now add the mustard seeds. When they sputter, immediately add the chopped ginger and turmeric powder. Donâ€™t let the spices burn or turn brown.

Now add the chopped tomatoes, salt and red chile powder. Increase heat to medium and bring the tomatoes to a gentle simmer. Turn down the heat and cook the tomatoes uncovered till the tomato is reduced to pulp. Stir frequently.

Add the sugar and continue cooking, stirring at frequent intervals. Taste to check for sweetness and salt, adding as necessary.

The chutney is ready when the tomato pulp is reduced to almost half. Remove the tomato chutney from heat and add chopped dates and raisins. Mix well. Cool before serving.