Tamatar Khajur Ki Chatni Recipe


Raisins  : – 3 tea spoon

Salt   : – as per taste

Sugar   : – ¼ cup

Green chilies  : – 1 (chopped)

Jaggery   : – ¾ cup

Tomatoes   : – 5-6 medium

Oil   : – 1 tea spoon

Mustard seeds  : – ¼ tea spoon

Dates   : – ¼ kg

Cumin seeds   : – ½ tea spoon (roasted/powdered)

Method pr preparation

  1. In a normal pot clean the potatoes and split it properly.
  2. Then de-seed the dates and the chop the dates properly
  3. In a pan keep some oil on a normal pan, include the mustard seeds. Once the seed starts popping, include the tomatoes, greed chili and salt. Mix at properly.
  4. Then with the ½ cup of water include the dates in the above mixture
  5. Keep it on a gas till the tomatoes are mashed. Add the jaggery and sugar as well. If you want, you can also some more water. Keep it on the gas till the jaggery gets properly dissolve in it.
  6. Now you can serve it hot with chapattis.

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Jhingey Tamatar

1/2 kg Prawns
1/4 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tblsp Lemon juice
1/2 cup Oil
6 nos. Dry red chillies
1/4 tsp Fenugreek seeds
6 nos. Garlic cloves
1/4 tsp Mustard seeds
2 nos. Sliced onions
1/2 tsp Cumin powder
6 nos. Green chilli paste
2 cups Tomato puree
1 tsp Sugar
1/2 tsp Cumin seeds
As per requirement Water
As per taste Salt
How to make jhingey tamatar:
  • Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
  • Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
  • Lower the flame to prevent burning.
  • Add onions and fry till they are golden brown in colour.
  • Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
  • Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
  • Add sugar dissolved in a tblsp of water, salt and mix.
  • Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
  • Add cumin seeds and fry till they are just brown.
  • Pour this into the gravy before serving.
  • Serve with boiled rice or chapattis.


Tamatar Khajur Ki Chutney

Tomatoes (chopped) 5-6
Dates (chopped) 250 gms.
Oil 1 tsp.
Mustard Seeds 1/4 tsp.
Green Chilli (chopped) 1
Salt to taste
Jaggery (grated) 3/4 cup
Cumin Seeds (roasted And Powdered) 1/2 tsp.
Raisins 3 tbsps.
Sugar 1/4 cup
How to make tamatar khajur ki chutney:
  • Wash and chop the tomatoes.
  • Remove the seeds and chop the dates.
  • Heat oil in a pan and add mustard seeds. When they crackle, add chopped tomatoes, chopped green chilli and salt. Mix.
  • Add chopped dates and ½ cup of water. Add roasted cumin seed powder, raisins and cook for 5 minutes.
  • Mash the tomatoes a little, add grated jaggery and sugar. Add a little water if required. Cook till the jaggery has dissolved and blended well with the tom