Saturday, February 25, 2012

Date and tomato chutney

I have been making a lot of 'British' chutneys recently: beetroot with orange, spicy pear, and apple to name a few. This is a Bengali date and tomato chutney. Unlike the British versions, Indian chutneys are not made for long-term storage, and so have a higher fruit or vegetable content to sugar and vinegar. This is another recipe from the Grand Trunk Road, although I have adapted it quite a lot.

300g stoned dates
vegetable oil
1 tsp black mustard seeds
1 large, fresh red chilli, finely chopped
a few curry leaves
3 tsps minced ginger
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp salt
1 tin of chopped tomatoes
2 tbsps muscovado sugar
3 tbsps wine vinegar


  1. Soak the dates in warm water for 30 minutes, drain and chop roughly.
  2. Heat the vegetable oil gently in a frying pan. When hot, add the mustard seeds and fry until they pop. Add the chilli, curry leaves, and ginger and fry for 30 seconds or so.
  3. Then add the chilli powder, cumin and black pepper and fry for a few more seconds before adding the chopped tomatoes, dates, sugar and vinegar. Simmer gently for about 15 minutes until thickened.

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