Tomato Khajuri Khatta
sweet-sour tomato and date relish tempered with panch phoron, served at the end of every Odia meal
Allergens in Tomato Khajuri Khatta: mustard.
Ingredients
Quantities for 6.
- 500g ripe, roughly chopped Tomato
- 10, pitted and halved Dateskhajuri. Soak if they are dry
- 2 tbsp Raisinsoptional
- 60g, grated Jaggery
- 1 tsp Panch Phoron
- 2, broken Dried Red Chilli
- 1/4 tsp Turmeric
- 1 tbsp Mustard Oil
- 1/2 tsp Salt
- 150ml Water
- 1/2, juiced Lemononly if the tomatoes are on the sweet sideoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- If your dates are hard, soak them in warm water for 15 minutes and drain before using.
- Taste a tomato first. Sweet winter tomatoes need less jaggery and a squeeze of lemon at the end; sharp ones need the full 60g.
- This is served at room temperature at the end of the meal, so make it early and let it sit.
Method
- Heat the mustard oil in a small pan until it smokes, then lower the flame for 30 seconds.
- Add the panch phoron and the broken red chillies. Let them crackle for 20 seconds until the fenugreek turns tan.Fenugreek that goes dark brown will make the whole khatta bitter. This is the one moment to watch.
- Tip in the chopped tomato with the turmeric and salt. Stir once and cover.
- Cook covered on medium for 8 minutes, until the tomatoes have completely collapsed.
- Add the dates, raisins and water. Simmer uncovered 6 minutes so the dates plump and soften.
- Stir in the jaggery and cook 6-8 minutes more, stirring now and then, until the mixture is glossy and a spoon dragged through leaves a track that closes slowly.It thickens noticeably as it cools, so stop while it still looks slightly loose.
- Taste. Add the lemon juice if it needs sharpening, and adjust salt.
- Cool to room temperature before serving alongside rice and dal.
Storage
Keeps 5 days refrigerated in a clean glass jar. Serve at room temperature. Take it out 30 minutes ahead rather than reheating.
Nutrition Good estimate
One serving of Tomato Khajuri Khatta (161 g) is about 204 calories, or 127 calories per 100 g.
Low protein: 2 g a serving, 4% of the calories
| Per serving161 g | Per 100 g | |
|---|---|---|
| Calories | 204 kcal | 127 kcal |
| Protein | 1.8 g | 1 g |
| Carbohydrate | 47.7 g | 30 g |
| of which sugars | 42.1 g | 26 g |
| Fibre | 4.0 g | 2 g |
| Fat | 2.8 g | 2 g |
| of which saturated | 0.3 g | 0 g |
| of which unsaturated | 2.1 g | 1 g |
Nearest database match used for jaggery, panch phoron. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.