Sweet chutney is a must have Bengali delicacy enjoyed at the last course of the meal with papad. There are various types of chutneys which are served for meals during celebrations and festivals. Tomato, date and dry mango pulp chutney is one of them. It can be kept for approximately 2 months in the refrigerator in a glass bottle. It is so scrumptious that it can be enjoyed with paratha, roti, luchi or just eaten like that. It is aways better to make it a day before as the taste enhances as it is stored.
For the Spice Powder
2 tsp Panch Phoran ( Equal portion of Nigella seeds, Celery seeds, Feaugreek seeds, Fennel seeds and Cumin seeds)
The seeds are dry roasted and ground to powder.
For the Chutney
250 grams Ripe Tomatoes cut into pieces
1 tsp Ginger minced or paste
1 cup of Dry Mango pulp / Aam Papad pieces
1 cup of Dates / Khejur cut into pieces
1/2 cup of Raisins / Kishmish
1/2 cup or more Sugar as per taste
1/2 tsp Turmeric powder
1/2 tsp Salt
1/2 tsp Panch Phoran
2 Dry Red Chillies
2 Bay Leaves
2 tbsp Mustard oil
Take a wok, add oil and heat it well. Add the Panch phoren. Let it crackle. Add the dry red chillies, bay leaves and ginger paste. Sauté it for a minute. Add the tomatoes. Stir it, add salt and turmeric powder. Stir it, add the dry mango pulp, dates and raisins. Stir it and cook it for 2 minutes. Add the sugar, stir and cook for 2 minutes. Add 1/2 cup of water, stir, cover and cook till all the ingredients combines together and it becomes mushy. Add the panch phoran powder. Mix it well. Let it cool. Serve it with any meal.