Tomato Aamsotto Khejur Chutney - Biyebari Special | টমেটো খেজুর আমসত্ত্বর চাটনি

In Bengali cuisine, chutneys are an essential part of any meal, and this tomato aamsotto khejur er chutney is a must-try for anyone who wants to experience the flavors of Bengali cuisine. So go ahead and give it a try, and we guarantee that you won't be disappointed!
➡️ Ingredients needed to cook Biyebari Style Tomato Aamsotto Khejur Chutney at home
10 Tomato
100 g Date
200g Aamsotto
25g Raisin
25g Cashew Nut
1 Tbsp. Ginger paste
150g Sugar
1 Tsp. Achari Masala
1 Tsp. Bhaja Masala
1 Tsp. Turmeric Powder
¼ Tsp. Chili Powder
1 Tsp. Salt
2 Tbsp. Mustard Oil
2 Dry Red Chili
➡️ Process to cook Khejur Aamsotto Tometor Chutney
Take ten ripe tomatoes and dice them into eight equal pieces. Remove the seeds from 100g of dates and slice them. Cut 200g of "aamsotto" into small 1-inch cubes. In a well-seasoned pan, preferably an iron kadhai, heat 2 tablespoons of mustard oil. Break two dried red chilies and temper the hot oil with them. Next, add the chopped tomatoes and cook over low heat for 2 minutes. Add 1 tablespoon of ginger paste intermittently. Stir in 1 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1 teaspoon of salt until everything is well combined. Include the chopped dates and cook for an additional three minutes. Mix in 25g of raisins and 25g of cashew nuts thoroughly. Now, add the chopped aamsotto and mix it properly. Cover the pan and cook on low flame for at least ten minutes. Open the lid and give the khejur aamsotto tomato chutney a thorough mix. Then, add 150g of sugar and continue cooking over low heat with the lid on for approximately three minutes. At this point, the chutney will have a glossy appearance and a nice reddish-brown color. Finally, add 1 teaspoon of achari masala and 1 teaspoon of bhaja masala, and mix everything well. I personally make my own achari masala and bhaja moshla blend at home. You can find the recipes below.
Let the aamsotto tomato khejur chutney cool down in a bowl until it reaches room temperature. Another option is to refrigerate it to achieve the desired chill.
Store the aamsotto, khejurer Chutney tomato diye in the refrigerator for a minimum of seven days. If prepared in large quantities, it can be stored for an even longer duration.
➡️Aachari Masala Recipe - • How to Make the Perfec...
➡️Bengali Bhaja Moshla Recipe - • Bengali Bhaja Moshla R...
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I forgot to mention the measurement for mustard oil in the ingredients section (starting at .38 seconds). You will need 2 tbsp. Mustard oil