Authentic Panch Phoron Tomato Chutney Recipe – Dates & Raisins

Last Updated on 4 months by Neha Deshmukh

Authentic Panch Phoron Tomato Chutney Recipe – Dates & Raisins

Introduction

Oh, this chutney! It’s one of those recipes that just feels like home. I first made this years ago, trying to recreate the incredible flavors from a little roadside stall during a trip to Kolkata. It took a few tries, but I finally nailed it – a sweet, tangy, and wonderfully aromatic tomato chutney that’s perfect with everything from rice and roti to even a simple cheese and cracker snack. It’s a little bit of Bengal in a jar, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Panch Phoron Tomato Chutney isn’t just delicious; it’s surprisingly easy to make. The combination of sweet dates and raisins with the tangy amchur (dried mango powder) and the warm spice of panch phoron is just magical. It’s a fantastic way to use up ripe tomatoes, and honestly, once you make a batch, you’ll find yourself reaching for it constantly.

Ingredients

Here’s what you’ll need to create this flavorful chutney:

• 2 tablespoons mustard oil
• 1 teaspoon panch phoron
• 2 dry red chilies
• 1 inch ginger, grated
• 250 grams tomatoes, chopped (about 2 medium)
• 1 tablespoon raisins
• 2 tablespoons dates, chopped
• 1-2 tablespoons sugar (adjust to taste)
• 1 teaspoon dried mango powder (amchur)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Tomatoes: Ripe, juicy tomatoes are best. Roma or plum tomatoes work really well because they have less water.
• Dates: I prefer using Medjool dates for their soft texture and caramel-like flavor, but any soft date variety will do.
• Raisins: Golden raisins add a lovely sweetness, but dark raisins work just as well.
• Mustard Oil: Don’t be scared of the pungent smell! It mellows out beautifully when heated.
• Amchur: This is key for that signature tangy flavor. You can find it at Indian grocery stores or online.

Panch Phoron: The Quintessential Bengali Spice Blend

Panch Phoron, meaning “five spices” in Bengali, is a whole spice blend that’s a cornerstone of Bengali cuisine. It typically consists of fenugreek, nigella, cumin, mustard, and fennel seeds. The aroma when it blooms in hot oil is just incredible! You can usually find it pre-mixed at Indian grocery stores. If you can’t find it, you can make your own – just combine equal parts of each seed.

Mustard Oil: Flavor Profile and Regional Uses

Mustard oil has a distinct, pungent flavor that’s beloved in Eastern India, especially Bengal. It adds a unique depth to dishes that other oils just can’t replicate. Don’t worry about the strong smell when it’s cold – it mellows out significantly when heated. If you’re new to mustard oil, start with a smaller amount and adjust to your preference.

Dried Mango Powder (Amchur): Adding Tang and Complexity

Amchur isn’t just about adding sourness; it adds a fruity, complex tang that elevates the chutney. It’s made from unripe green mangoes that are dried and ground into a powder. It’s a fantastic ingredient to have in your pantry for Indian cooking!

Dates & Raisins: Sweetness and Texture Variations

The dates and raisins aren’t just for sweetness. They also add a wonderful chewy texture to the chutney. Feel free to experiment with different types of dates – I’ve used everything from Deglet Noor to Khadrawy dates, and they all work beautifully. You can also add a handful of chopped dried apricots for a slightly different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), add the panch phoron and dry red chilies. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
2. Add the grated ginger and sauté for another minute or so, until the raw aroma disappears. You want it to smell warm and inviting.
3. Now, toss in the chopped tomatoes and a pinch of salt. Cover the pan and let them cook for about 9-10 minutes, or until they soften and start to break down.
4. Add the raisins, chopped dates, sugar, and dried mango powder. Give everything a good stir to combine.
5. Reduce the heat to low and cook for another 4-5 minutes, mashing the tomatoes occasionally with the back of a spoon. This helps to thicken the chutney.
6. Taste and adjust the sugar or add a splash of water if needed. You want it to be a balance of sweet, tangy, and spicy. Serve warm or let it cool completely and refrigerate for later.

Expert Tips

• Don’t rush the process! Allowing the tomatoes to cook down properly is key to a thick, flavorful chutney.
• If you want a smoother chutney, you can use an immersion blender to partially blend it after cooking.
• A little pinch of red chili powder can boost the spice level if you like things extra fiery.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce or omit the dry red chilies for a milder chutney. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Durga Puja, Diwali): This chutney is a staple during festivals in Bengal. My aunt always makes a huge batch for Durga Puja!
• Date Variety Options: Experiment with different date varieties for nuanced sweetness.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With rice and dal (lentils)
• Spread on roti or paratha (Indian flatbreads)
• As a condiment with snacks like samosas or pakoras
• Alongside grilled cheese sandwiches (trust me!)
• With a cheese and cracker platter

Storage Instructions

Let the chutney cool completely before storing it in an airtight container in the refrigerator. It will keep for up to a week. You can also freeze it for longer storage – just thaw it overnight in the refrigerator before using.

FAQs

What is Panch Phoron and where can I find it?

Panch Phoron is a Bengali five-spice blend. You can find it at Indian grocery stores or online. If you can’t find it, you can make your own by combining equal parts fenugreek, nigella, cumin, mustard, and fennel seeds.

Can I use a different oil instead of mustard oil?

While mustard oil gives this chutney its authentic flavor, you can use vegetable oil or sunflower oil as a substitute. The flavor won’t be quite the same, but it will still be delicious.

How can I adjust the sweetness of the chutney?

Start with 1 tablespoon of sugar and add more to taste. Remember that the dates and raisins also contribute sweetness, so adjust accordingly.

What is the best way to store this chutney to prevent spoilage?

Store the cooled chutney in an airtight container in the refrigerator for up to a week. For longer storage, freeze it.

Can this chutney be made ahead of time?

Absolutely! In fact, the flavors develop even more beautifully after a day or two. It’s a great make-ahead recipe for entertaining.