Date and Tomato Chutney
Khajur chutney is a sweet-sour Indian chutney cooked from dates, chopped tomatoes, onion, ginger, and chilli. The dates provide a natural sweetness that balances the acidity of the tomatoes and the heat of the chilli, while the vinegar sharpens everything so the flavour lands cleanly on the palate.
Chutney is part of the Indian meal as small bowls alongside the main dishes. It works as contrast: sweet against spiced, cool against hot, thick against soft rice. This version is a solid alternative to shop-bought mango chutney and goes well with samosa, pakora, curry, and rice.
The recipe runs in one pot in just under an hour. No pre-cooking, no sterilised jars needed if you plan to eat it within a couple of weeks.
Ingredients
Serves 4–6
- 250 g dates, stoned and chopped
- 575 g canned chopped tomatoes
- 1 onion, chopped
- 3½ cm fresh ginger, chopped
- 1 tsp chilli powder
- 1 tsp salt
- 6 tbsp wine vinegar
Directions
Put the dates, tomatoes, onion, ginger, chilli powder, salt, and vinegar in a heavy-bottomed pot. Stir well to combine.
Bring to the boil over medium heat.
Reduce the heat and simmer uncovered for about 45 minutes. Stir occasionally so it does not catch on the bottom. It is ready when it has thickened to a pulpy consistency and most of the tomato pieces have broken down.
Taste and add more chilli powder and salt if you want it hotter.
Leave to cool completely before serving cold.
Notes
The chutney keeps for one to two weeks in the fridge in a clean jar. If you use sterilised jars and pour the chutney in while hot, it will keep for several months unopened.
The dates should be the soft, moist variety – Medjool or similar. Dry dates give a dry chutney and need soaking first.
The vinegar can be white wine vinegar, apple cider vinegar, or plain malt vinegar. Balsamic is too sweet.
Active time 10 minutes. Cooking time 45 minutes.
See Also
Tomato Chutney
Green Chutney
