How to make it
4 steps. Take it one step at a time.
Heat mustard oil
Heat mustard oil in a pan until it reaches smoking point, then reduce heat. Add the panch phoron seeds and dried red chilies. Let them splutter for a few seconds until fragrant.
Add the chopped tomatoes, grated ginger, and salt
Add the chopped tomatoes, grated ginger, and salt. Stir well, cover, and cook on medium heat for 8-10 minutes until the tomatoes become soft and mushy.
10 minAdd the dates, raisins, and sugar
Add the dates, raisins, and sugar. Mix thoroughly. Continue to cook uncovered for another 5-7 minutes until the sugar dissolves and the chutney thickens to a syrupy consistency.
7 minTurn off the heat
Turn off the heat. Stir in the lemon juice for a touch of acidity. Allow the chutney to cool to room temperature before serving.
A little kitchen wisdom
Commonly served at the end of a Bengali meal before dessert. Adjust the sugar level based on the tartness of the tomatoes. You can also add thin slices of fresh coconut or mango bars (Aamsotto) for extra texture.
