This chutney is had at the end of a heavy meal in Bengal and also with the offering made to Goddesses during Puja.To minimise the use of sugar, I have added a variety of dried fruits which renders natural sweetness to the chutney. This can also be had with pancakes .
1. 2 large ripe and juicy tomatoes preferably blood red cut into big chunks
2. 6 dates( stone removed) cut lengthwise into 4 pieces
3. 4 deseeded prunes cut into four pieces each
4. 2 dried figs cut into 2 pieces each
5. 50 gms of mango papad or mango cheese ( aam sotto)
6. 1 tsp of grated ginger (preferably mango ginger or amaada )
7. A pinch of salt
8. 1 tsp paanch phoran(I have mentioned in some of my earlier posts about this spice)
9. Sugar to taste (I added two tablespoons)
10. 2 tsp oil
11. 1/2 tsp Kashmiri red chilli powder or paprika
12. 1/2 tsp of roasted and ground cumin powder.
1. Take oil in a wok and once the oil is hot, add paanch phoran.
2. When it begins to splutter, add the tomatoes and fry for a min.
3. Now , add all the other ingredients except the cumin powder and cover the wok.
4. Let it cook gently on low flame until the tomatoes and all the fruits become mushy.
5. It should take approximately 10 to 15 mins after which check the chutney and put the flame on high and fry the chutney till it starts to look glossy .
6. To finish this add the cumin powder.
7. This can be stored in the fridge for almost two months ( This is because we haven’t added water at all).
8. This can be made with fresh peaches, plums and apricots as well when they are in season .