Indian · Bengal · sauce/condiment
Tomato Khejur Chutney (Tomato and Date Chutney)
Tomato Khejur Chutney (Tomato and Date Chutney) reads sweetness 9.2, fruity 6.3 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Indian · Bengal sauce/condiment, about 1 hr 21 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 10.0 / 10
- Sour & Bright — 5.2 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 2.0 / 10
- Aromatic & Spice — 1.9 / 10
The measured notes (of 18)
Sweetness 9.2 · Fruity 6.3 · Sourness 4.5 · Salinity 3.7 · Umami 3.2 · Citrus 2.5 · Earthy 2.0 · Heat 1.7 · Richness 1.7 · Floral 1.2 · Bitterness 1.1 · Nutty 0.9 · Herbaceous 0.8 · Warm Spice 0.6
What's in it (12)
- tomatoes — 600 g
- dates — 100 g
- raisins — 60 g
- mustard oil — 27 g
- panch phoron — 5 g
- dried red chillies — 10 g
- turmeric — 5 g
- sugar — 150 g
- salt — 3 g
- tamarind paste — 15 g
- bhaja moshla — 5 g
- water — 100 g
Time & effort: about 1 hr 21 min (35 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 139.9 kcal, 1 g protein, 3.5 g fat, 28 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (6 steps)
- Warm the mustard oil in a heavy pan over medium heat until it just smokes, then drop in the whole panch phoron and the dried chillies. Let them pop and darken for about 40 seconds; the panch phoron goes in whole here, exactly as it does in every other eastern dish, and grinding it would flatten the chutney.
- Add the tomatoes, turmeric and salt and cook 6 to 8 minutes, pressing with the back of the spoon, until the tomatoes slump and release their juice.
- Add the dates, raisins and water, cover and simmer 12 minutes until the dates are plump and soft.
- Stir in the sugar and the tamarind pulp and cook uncovered a further 12 to 15 minutes on low, stirring, until the chutney is glossy and a spoon dragged through the pan leaves a track that closes slowly.
- Take off the heat and stir in the bhaja moshla. Cool completely; the chutney tightens as it cools.
- Serve at the end of the meal, after the fish and before the sweets, with papad.
Dishes with a similar flavor shape
- Klepon (Pandan Rice Balls) — Indonesian
- Che Hat Sen (Lotus Seed Dessert Soup) — Vietnamese
- Tzimmes (Carrot, Prune and Honey Braise) — Ashkenazi
- Honey-Glazed Ham Steak with Pineapple — American
- Czernina (Duck Blood Soup) — Polish
Keep reading: what sweetness, fruity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.