Bengali Tomato Chatni (chutney) With Dried Fruits

In Bengali cuisine, chutney or as we call it - Chatni, marks the final course of lunch. The first course is something bitter like Korola, then the second course is something vegetarian like rice, dal with bhaja/ chochchori/ posto. The next course is protein - rice with mutton/ chicken/ fish curry and then comes the chatni. Many people like ending their meal with chatni. On special occasions chatni is followed by sweets and payesh. Bengali lunch is a spread of multiple courses, each one so delicious that you can’t wait to finish one and jump on to the next.

Making a chatni is actually quite simple and although in our home, we don’t cook an elaborate bengali lunch everyday (demanding the preparation of chatni), we do prepare this amazing delicious chatni on special occasions. Believe me, this particular recipe has satisfied some serious chatni lovers.

This chatni like all other bengali recipes, is created with the perfect balance of flavors! The sweetness from the sugar, raisins and dates with the heat of the dried red chili and aroma of panch fhoron makes this chatni very unique. The flavor of aamshotto with the crunch of cashews makes it all the more special. 

What is Aamshotto?

Mango Pulp Candy is called Aamshotto in Bengali. Here mango pulp is mixed with sugar syrup and then sun dried. The thin layers get dehydrated, locking the sweet flavor of mango in them. It is then sliced into rectangles or rolled into logs. Aamshotto is very much like petit four (small bite-sized confectionery), the size is small enough to be eaten in just one or two bites. It is a very popular snack amongst Indian kids because of its small size and sweet candy-like taste.

Growing up, I have had Aamshotto numerous times and I can’t wait for Prisha to taste it too. I am sure she is going to love it but if not, both Debarshi and I will be waiting to finish her leftovers. I have so many fond memories of visiting my grandparents and sharing this special candy with them. They used to keep a box of aamshotto especially for me and my sister. Now that my parents talk about things they want to share with Prisha, my heart fills up with gratitude for all those moments I have been able to share with my grandparents.

What can I use as a substitute for aamshotto? (*Notes)

An easy substitute for aamshotto is dried mango. You can take the equivalent amount of dried mango, boil it in some water and ta da! You will get something very close to aamshotto. Dried mango will have the original mango flavor and it will also have at least a little bit of sugar in it to make it taste very similar to aamshotto. We actually forgot to get aamshotto from the indian store and by the time we realized it was too late to go and get it. So we improvised and it turned out amazing!

Do try this chatni and don't forget to prepare the whole bengali lunch for that unique experience.

Ingredients:

• Tomato - 500 grams
• Dried Dates - 40 grams, use pitted ones
• Aamshotto (sun dried mango pulp candy) - 80 grams (or see * Notes above)
• Raisins - 40 grams
• Cashew - 25 grams 
• Sugar - 400 grams 
• Salt - 6 grams 
• Turmeric Powder - 2 grams 
• Mustard Oil - 20 grams
• Dried Red Chilli - 1 piece 
• Panch Fhoron - ½ teaspoon
• White Vinegar - ½ teaspoon

Directions:

• Chop the Tomatoes and Aamshotto in cubes/chunks. 
• Split the Dates lengthwise.
• Heat the Mustard Oil in a pan over medium heat.
• Temper it with the Dried Red Chilli and Panch Fhoron.
• Add the Tomatoes along with the Salt and Turmeric Powder, cover and cook them until they have softened (about 5 minutes). 
• Add the White Vinegar, cover and cook for another 2 minutes until the tomatoes are completely soft and mushy.
• Now stir in the Cashew and Sugar. Because of the sugar, the color of the chatni will start to transform from pale to a deep red. 
• Once the color changes, stir in the Raisins, Dates and Aamshotto and boil for another 2 minutes or until the chatni reaches the desired consistency (not too thick because it will thicken once cooled). Remove the chatni from the heat while it is still thin (coats the back of a spoon). 
• Serve once it cools down as a final course of bengali lunch.

Storage:

• Cool completely then transfer to an airtight container. You can put it in the fridge, where it will last for up to 2 months.
• Or freeze it in a ziplock for up-to 6 months.

Prepare these dishes along with this chatni and rice for a unique bengali lunch experience:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Moonger dal (Yellow Lentils soup)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Ilish Macher Matha/ Muro Diye Dal (Yellow Lentils with Fish Head)
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Chochchori (Bengali style mixed vegetables)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
• Jhinge Alu Posto (Ridge Gourd and Potatoes with Poppy Seeds)
• Mangshor Jhol (Bengali Style Mutton Curry)
• Mutton Gravy
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Bhapa Ilish
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Chaler Payesh (Bengali style Rice Pudding)
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)