TOMATO KHEJUR CHUTNEY
Bengali style tomato and date chutney recipe - a delicious, sweet and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (Bengali 5 spice mix).
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Immediately add 2 dry red chilies (seeds removed).
- Fry for some seconds till the spices crackle and become aromatic.
- Then add 1 teaspoon grated ginger.
- Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
- Add 1.75 cups chopped tomatoes.
- Mix tomatoes with the rest of the spices and oil.
- Add salt as per taste and mix again.
- 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.
- In between do check a couple of times when the tomatoes are cooking.
- Let the tomatoes soften and becomes mushy.
- Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
- Mix very well.
- 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.
- Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
- 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.
- 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.
Nutrition Facts : Calories 82 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 197 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
TOMATO MARMALADE
This is a nice way to show off your garden tomatoes and makes a nice Holiday food gift as well! A break from the traditional orange marmalade.
Provided by Steve P.
Categories Sauces
Time 1h30m
Yield 8 Eight ounce jars
Number Of Ingredients 6
Steps:
- REMOVE peel from tomatoes and cut in small pieces.
- Slice oranges and lemons very thin and quarter the slices.
- Pour off juice from the tomatoes.
- Add sugar.
- Stir until the sugar is dissolved.
- Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
- Place mixture over high heat and boil rapidly, stirring often.
- Cook until clear and thick (about 50 minutes).
- Pour into sterilized jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 10 minutes.
BENGALI TOMATO AND ONION MARMALADE
This can be served on a wedge of pita bread and garnished with yogurt and cilantro.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Remove cardamom seeds from pods and grind with mustard seeds in a spice grinder or with a mortar and pestle. In a large nonstick skillet, heat oil over high heat. Add ground cardamom and mustard, bay leaves, pepper flakes, sugar, and ginger, and stir until mixture darkens slightly, 1 to 2 minutes. Stir in onions, broth or water, and salt. Reduce heat to a simmer; cook for 10 minutes, stirring occasionally. Stir in tomatoes and cook for 40 minutes longer, or until onions are soft and flavors are well blended. Stir in vinegar.
- Warm pita breads in a 250-degree oven and cut into wedges. Place marmalade in a serving dish, and serve with pita wedges and bowls of yogurt and chopped cilantro.
Nutrition Facts : Calories 165 g, Cholesterol 1 g, Fat 2 g, Fiber 2 g, Protein 6 g, Sodium 407 g
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