Nolen Gur diye Tomato Chutney (Tomato Chutney with Date Palm Jaggery - Bong style)

 

          There is no better way to end a Bong style meal than with this yummy sweet tomato chutney. It is traditionally served with fried papad. Few chopped cashew, almonds, dates and raisins are added for a bit of crunch. It is a very popular menu during wedding feasts, special occasions and as an offering to God during Durga Puja along with Khichuri (khichdi). 

         

          In this recipe, I have substituted sugar with Nolen Gur (Date Palm Jaggery), thus imparting a healthy twist to the dish. You may add any other type of jaggery if the former is unavailable. 

          There are many variations to this recipe as each household has its own way of preparing it. Adding turmeric powder and few pieces of aam shotto / aam papad is optional. You may add if you are able to get hold of the latter. 

          The recipe is very simple and easy to prepare and can be stored in an air-tight container in the refrigerator for 1-2 months. So go ahead and  check out the step by step pictorial recipe to prepare this yummy dish.

• 3-4 medium size ripe tomatoes, chopped
• 1 tbsp. mustard oil
• 1/2 tsp. panch phoron
• 1 dry red chili
• 2 green cardamoms
• pinch of salt
• 1/4 tsp. cardamom powder
• 2 bay leaves
• 1/3 cup nolen gur (date palm jaggery) or as required
• 5-6 cashew nuts, chopped
• 5-6 almonds, chopped
• 10-12 raisins
• 2-3 dates, pitted & chopped

           Heat mustard oil in a pan and temper with dry red chili, green cardamom and panch phoron. Sauté for a few seconds. 

          After it stops spluttering, add the chopped tomatoes and a pinch of salt. Cover and cook for 2 minutes. 

          Then add the bay leaves, chopped nuts, chopped dates and the raisins. Cover again and cook on a low flame till the tomatoes are mushy.

          Now add the cardamom powder and the date palm jaggery. Mix well and cook, covered till the chutney turns thick.

          When done, switch off the flame and enjoy this decadent Bong delicacy at the end of a meal. 

Heat mustard oil & temper with dry red chili, green cardamom & panch phoron. Sauté for a few seconds. 

After it stops spluttering, add the chopped tomatoes & a pinch of salt. Cover & cook for 2 minutes. 

Add the bay leaves, chopped nuts, chopped dates & the raisins. Cover again & cook on a low flame till the tomatoes are mushy.

Add the cardamom powder & the date palm jaggery. Mix well & cook, covered till the chutney turns thick.

                     When done, switch off the flame.

                 Enjoy this decadent Bong delicacy at the end of a meal.