Chutneys and Pickles are an integral part of Indian meals. Be it breakfast, lunch or dinner time, we like to have one or the other chutney/pickle. And I love homemade chutneys. Anytime you will find one or two seasonal chutneys decked in my refrigerator. My personal favourite are chutneys with slight sweet, a bit spicy and a bit tangy taste.
This a bit tangy, a bit sweet and spicy Tomato Dates Chutney is loaded with goodness of juicy ripe tomatoes, dates. For a bit tangy touch I have also added cranberries. This chutney is commonly made in Bengali and Odia Cuisine.
Ingredients4 medium Tomatoes (Red ,Ripe and Juicy)
4-5 Dates (seedless)
1-2 tbsp Dried Cranberries optional
1-2 Green Chilies or Jalapeno Peppers
1 Ginger Piece
½ tsp Cumin Seeds
1-2 Dry Whole Red Chilli
¼ tsp Fenugreek Seeds
¼ tsp Fennel Seeds
¼ tsp Onion Seeds/Kalonji
1-2 tbsp Mustard Oil or any Plant based oil
Black Salt as per taste
Jaggery /Jaggery Powder or any Raw Sugar
Method* Nicely wash tomatoes.
* Arrange Tomatoes on skewers . Roast on medium flame. You can also grill tomatoes in oven or on grill.
* Also, roast green chili or jalapeno.
* Then chop roasted tomatoes and crush roasted chilli and ginger coarsely in mortar and pestle.
* If not roasting tomatoes, then chop roughly.
* In a kadhai/heavy bottomed pan, heat oil on medium flame.
* Add whole red dry chilli, cumin seeds, once seeds crackle, add other spices(fennel seeds, fenugreek seeds, onion seeds). Sauté for few seconds.
* Add coarsely crushed ginger and green chilli., and sauté again for few seconds.
* Add chopped tomatoes, also add chopped dates and cranberries.
* Cook for about 2-3 mins then add coriander powder, salt, jaggery.
* Add about ¼-½ Cup water. Mix, cover and cook till tomatoes are soft and mushy and cooked well.
* Cool and store in an air tight container. Serve with meals as required.