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Recipe: Yummy Tomato chutney with dates and aam papad (mango bars)

Tomato chutney with dates and aam papad (mango bars). I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it. Roasted mixed spice powder makes the chutney spicy and delicious. I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it.

Tomato chutney with dates and aam papad (mango bars) One such variation is to add aam papad or aamshotto (mango leather). I did not have aam papad, so to get the mango taste I have added dry mango powder (amchur powder). The amount of sugar can be varied as per your taste buds. You can have Tomato chutney with dates and aam papad (mango bars) using 12 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Tomato chutney with dates and aam papad (mango bars)

  1. Prepare 5-6 of ripe tomatoes.
  2. Prepare 4 tbsp of sugar.
  3. Prepare 1 pinch of salt.
  4. It's 7-8 of dates.
  5. It's 1/4 cup of aam papad cubed.
  6. You need 1 of dry red chilli.
  7. Prepare as needed of Dry roast.
  8. You need 1 tbsp of mustard.
  9. You need 1 tsp of fennel seeds.
  10. It's 1/4 teaspoon of methi.
  11. It's 1 of dry red chilli.
  12. Prepare 1 tsp of mustard oil.

Tomato Chutney is a traditional Bengali sweet chutney which is served at the end of the meal with fried papad. In most of the occasion including festival, this is a must cooked recipe in Bengali cuisine. It is made with ripe red tomato with some dry fruits and mango candy (Aamsotto/Aam papad bar). Today I am sharing a different and very delicious chutney- specialty of my community - Aam Papad ki Meethi Chutney (Saunth)/Mango Leather Chutney.

Tomato chutney with dates and aam papad (mango bars) instructions

  1. Cut and boil tomatoes with little salt and 1/4th cup water.Dry roast the mustard,fennel and methi seeds alongwith 1 broken dry red chilli.Grind to a fine powder and preserve in an airtight container for use in other chutneys.Chop dates and cube aam papad (tasty mango bars).Dates can be substituted with 1 tbsp raisins.Heat 1 tsp oil and sprinkle 1 broken dry red chilli and 1/4 th tsp mustard seeds.When they crackle,add the boiled tomato.Add sugar depending on sourness of tomatoes..
  2. The tomatoes are already soft.So no need to add extra water.Add dates and cubed aam papad.Dates and aam papad should be just soft but not overcooked.The chutney should be thick.Sprinkle 1/2 tsp dry roasted masala.Toss,cool and serve chilled as a sweet ending to a sumptuous lunch or dinner.Deep fried papad goes very well with chutney.This chutney can be preserved for 4-5 days..

Mango Leather/Aam Papad/Aamsotto/Amavat is used to make this chutney. You can use this chutney with any snack but in my community this is used most often with Dahiwadas. See great recipes for Dry fruit bars, Walnut Oats Granola Bar too! More than just the tamarind pulp the sweet-sour-spicy tamarind chutney really lends a nice dimension to the tomato chutney and makes it delicious, so do try it next time. Khejur or dates is the perfect company for the tomatoes in the chutney and that is how it is almost always made in a Bengali home.

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