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Tomato Chutney With Dates and Raisins

A community recipe by

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.

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 root 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. Don’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.
  • 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. Don’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.
  • Tell us what you think