Tomato Date Chutney Recipe – Authentic Indian Sweet & Spicy Relish

Last Updated on 6 months ago by Neha Deshmukh

Tomato Date Chutney Recipe – Authentic Indian Sweet & Spicy Relish

Hey everyone! If you’re anything like me, you love a good chutney. There’s just something so satisfying about a sweet, spicy, and tangy relish that brightens up any meal. Today, I’m sharing my family’s treasured recipe for Tomato Date Chutney – a classic Indian condiment that’s surprisingly easy to make and absolutely bursting with flavor. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Tomato Date Chutney is a delightful balance of sweet and spicy. The sweetness from the dates beautifully complements the tanginess of the tomatoes, while the mustard seeds and chili add a lovely warmth. It’s incredibly versatile – perfect with rice, papadums, alongside your favorite curries, or even spread on sandwiches. Plus, it’s a fantastic way to use up ripe tomatoes!

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 1 lb 9.6 oz (726g) tomatoes
• 5.80 oz (165g) pitted soft dates
• ?? cup white sugar (start with ¼ cup and adjust to taste)
• 2 tablespoons mustard oil
• 1 teaspoon salt
• 2 tablespoons fennel seeds
• 2 bay leaves
• 1 dry red chili
• ?? teaspoon black mustard seeds (about ½ teaspoon is a good starting point)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Mustard Oil: Regional Variations & Flavor Profile

Mustard oil is key to that authentic Indian flavor. It has a pungent aroma that mellows out beautifully when heated. In some regions of India, it’s preferred for its robust taste, while others use a milder oil. If you’re not used to mustard oil, start with a little less and adjust to your preference.

Fennel Seeds: The Importance of Freshly Ground Fennel

Don’t skip grinding the fennel seeds! Pre-ground fennel loses its aroma quickly. Freshly ground fennel adds a beautiful anise-like flavor that really elevates the chutney. I use a mortar and pestle, but a spice grinder works great too.

Dates: Choosing the Right Variety for Sweetness & Texture

Soft, Medjool dates are my go-to for this recipe. They’re naturally sweet and have a lovely, chewy texture. If you can’t find Medjool dates, other soft varieties will work, but you might need to adjust the amount of sugar.

Tomatoes: Selecting Ripe, Flavorful Tomatoes

Use ripe, flavorful tomatoes for the best results. Roma tomatoes are a good choice because they have fewer seeds and a meaty texture. If your tomatoes aren’t very sweet, you might need to add a bit more sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice the tomatoes and dates into thin pieces. This helps them cook down evenly.
2. Dry roast the fennel seeds in a skillet until they become fragrant. This usually takes just a few minutes. Then, grind them into a powder using a mortar and pestle.
3. Heat the mustard oil in a heavy-bottomed skillet over medium heat. Add the black mustard seeds, bay leaves, and dry red chili. Sauté until the mustard seeds start to crackle – this is when you know the oil is ready!
4. Add the sliced tomatoes, salt, and sugar to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and start to break down.
5. Now, mix in the sliced dates and the ground fennel powder. Simmer for another 10-12 minutes, stirring frequently, until the dates are soft and everything is well combined.
6. Taste the chutney and adjust the sweetness with additional sugar if needed. Cook for another 2-3 minutes to let the flavors meld.

Expert Tips

• Don’t rush the cooking process! Allowing the tomatoes and dates to cook down slowly develops the best flavor.
• Keep stirring! This prevents the chutney from sticking to the bottom of the pan.
• A pinch of red chili powder can be added for extra heat.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder chutney, remove the seeds from the chili or use a milder chili variety. For more heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of garam masala for a warmer spice profile.
• Festival Adaptations (Diwali, Holi): This chutney is a staple during Indian festivals like Diwali and Holi. It’s often served with festive snacks and meals.

Gluten-Free

Good news! This recipe is naturally gluten-free.

Serving Suggestions

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

• With a simple bowl of rice.
• Alongside crispy papadums.
• As a condiment with spicy curries.
• Spread on sandwiches or wraps.
• Served with grilled meats or vegetables.

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.

FAQs

What is the origin of Tomato Date Chutney?

Tomato Date Chutney is believed to have originated in North India, particularly in regions like Punjab and Uttar Pradesh. It’s a traditional recipe that has been passed down through generations.

Can I use jaggery instead of sugar?

Yes, absolutely! Jaggery adds a lovely caramel-like flavor to the chutney. Use about the same amount of jaggery as you would sugar.

How can I adjust the consistency of the chutney?

If the chutney is too thick, add a tablespoon or two of water and simmer for a few more minutes. If it’s too thin, continue to cook it until it reaches your desired consistency.

What is the best way to grind the fennel seeds?

A mortar and pestle works beautifully for grinding fennel seeds, giving you more control over the texture. Alternatively, a spice grinder or even a clean coffee grinder will do the trick.

Can this chutney be made ahead of time?

Yes! In fact, the flavors develop even more beautifully when the chutney sits for a day or two. Just make sure to store it properly in the refrigerator.