Step 1

Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.

Step 2

Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.

Step 3

Immediately add 2 dry red chilies (seeds removed).

Step 4

Fry for some seconds till the spices crackle and become aromatic.

Step 5

Then add 1 teaspoon grated ginger.

Step 6

Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.

Step 7

Add 1.75 cups chopped tomatoes.

Step 8

Mix tomatoes with the rest of the spices and oil.

Step 9

Add salt as per taste and mix again.

Step 10

Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.

Step 11

In between do check a couple of times when the tomatoes are cooking.

Step 12

Let the tomatoes soften and becomes mushy.

Step 13

Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.

Step 14

Mix very well.

Step 15

Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.

Step 16

Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.

Step 17

After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.

Step 18

Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.