Tomato amsotto khejurer chutney/ Tomato mango leather and date jam
No biyebari(marriage feast), pujor bhog is complete without sweet and tangy tomato chutney. This chutney contains simple ingredients and is super easy and quick to prepare. When preparing a meal, comprising chutney on the menu, remember to prepare it in the beginning because chutney is always served cold. In southern part of West Bengal, chutney is mostly served with fried papad.
Cuisine: Bengali (Indian)
Preparation time: 5 mins
Cook time: 20 mins
- 2 ripe tomatoes chopped
- 1 tablespoon of oil
- 8-10 cashew nuts split
- 3-4 dates pitted and sliced
- 10-12 raisins soaked in water
- ¼ cup of amsotto or mango leather diced
- ½ teaspoon of concentrated tamarind pulp
- Salt as required
- 2 whole dry red chilies
- ¼ teaspoon of panchforon
- 3 tablespoons of sugar
- A pinch of turmeric powder
- In a kadai/pan take the oil and heat it.
- Once the oil is hot, add the whole red chilies and the panchforon.
- As you start getting the aroma of the spices, add the chopped tomatoes and continue sauteing the tomatoes .
- Now, add the salt and turmeric powder along with 1 cup of water.
- Continue cooking the tomatoes till the tomatoes break down completely.
- Add the tamarind pulp to the chutney.
- Now, add the sugar, dates, cashew nuts, raisins and amsotto.
- Continue cooking for few more minutes till you reach the desired consistency.
- The chutney should be a bit thin when you turn off the gas as it concentrates on cooling down.
- Cool the chutney before serving. Chutney is mostly served cold.
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