Tomato-Date Chutney

October 9, 2007 | 36 Comments

We had a huge tomato harvest this year. We made this chutney with a combination of the four varieties we grew – Beefsteak, Husky, Roma (pictured above) and Cherry. (See Green Tomatoes – two ways.)

The tomatoes can either be cooked on the stove top, or roasted for a more intense flavour.
When tomatoes are not in season, we make this with organic canned tomatoes. We cook them down for a long time until they reach the desired consistency.

For concentrated tomato pulp

Fill a five-litre pressure cooker container or heavy pan three-quarters full with chopped ripe tomatoes. Pressure cook on medium-low without adding water for 30 minutes or cook covered until the tomatoes break down and start releasing their juices. Strain the mixture overnight, keeping a container to trap the liquid. Use the liquid to cook lentils, soups or stews.

Use the pulp to make pasta sauce or chutney.

Or, cut the tomatoes into halves or quarters depending on the size. Line them cut side up on a parchment or silicone covered baking sheet and bake in a 375 C oven until they have shrunk considerably and are slightly charred at the edges.

You can slice the top quarter off a bulb of garlic, put it in foil, and place it alongside the tomatoes to roast.


(Makes about 4 cups)

Blend together

3.5 cups of concentrated tomato pulp
1 clove garlic
1/2 inch piece of ginger
10 dates (without seeds)
**or 2 to 3 tablespoons of crushed jaggery
a raspberry-sized piece of tamarind or 1/4 tsp tamarind concentrate

Heat 1 tablespoon oil (preferably clear Indian sesame oil) in a pan, add

a big pinch of asfoetida (hing),
½ tsp kalonji (nigella seeds) and
1 tsp mustard seeds.

Wait for the mustard seeds to pop. Then add

3-4 finely chopped curry leaves,
½ tsp turmeric and
¾ to 1 tsp cayenne (chilli) powder
to the mix, stir for ten seconds, add the tomato mixture.

Add salt to taste and bring to a boil on medium heat. Let it cook down to a spreadable consistency.

Meanwhile, toast ¾ tsp fenugreek seeds in a hot pan or for 12-15 seconds in the microwave. Crush it into a fine powder in a spice grinder or mortar and pestle.

Add it to the tomato chutney in the end. Stir, adjust seasonings, take off the flame.

Put it in sterilized jars, close the lids. Let them cool down and freeze/refrigerate.

Since we make a small quantities, we do not follow the procedures for canning.

To sterilise jars, run them through a dishwasher cycle and put them and just before using them, put the glass base in a microwave for a few seconds on HIGH.

Nutrition data for dates HERE.

Canning primer @ Tigers and Strawberries.

Tomato-Date Chutney @ Ahaar.

The lovely Andrea of Andrea’s Recipes hosts a monthly event called Grow Your Own , highlighting dishes made with homegrown ingredients. Tomato-Date Chutney is our entry for this event.

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  1. grihini says:

    delicious looking picture. I love it..

  2. RJ says:

    wow. I love all sorts of chutneys. This looks delicious and I am hungry :)

  3. Rajitha says:

    wow…you got 3 cans of tomato goodness…how cool :cool:

  4. Padma says:

    Loved that loaf of bread and also the T-Date chutney ingredients! hmmmmha :love:

  5. kribha says:

    Just reading thru the ingredients and thinking of the combination of tomato,tamarind and jaggery sounds awesome. Pic looks drool worthy. Nice recipe.Yum Yum.

  6. Laavanya says:

    Wish I had one of those bottles filled with this lovely chutney in my pantry! :)

  7. Madhu says:

    Prefect, I have both tomatoes and fresh dates. will try this.Thanks. :D

  8. I love the combination of fengreek and tomatoes. Dates is a nice grand addition for the sweetness and earthy falvor. I will try it next time. Here is my version:

  9. Pintoo says:

    Hey nice combination. I am sure it will taste good with my Gujarati Khakhara or may be besan puda. Loved the pictures too.

  10. Anh says:

    Tomato and date… An interesting combo and it sounds really good!

  11. Srivalli says:

    wow that looks very tempting..

  12. Jyothsna says:

    I think Dr. Nandita had mentioned a recipe for this in one of her posts. How long will this survive in the fridge, (not freezer)?

    Ours has been in the fridge for a month now. – b.

  13. Keerthi says:

    Very creative Combo…Chutney looks bright n colorful..

  14. Suganya says:

    Pressure cooker is a good suggestion. Cooking tomatoes in a pan is very messy. Will try dates instead of sugar next time.

  15. Nabeela says:

    I love that picture with bread!

  16. musical says:

    Slurp! Now gimme that slice of bread :dance:

  17. viji says:

    Which one to appreciate Bee first. The photo or the spread! both are awesome. Viji

  18. Nags says:

    lovely pics. have never had a sweet tomate chutney before :)

  19. sunita says:

    I’m addicted to dates…the slice of bread with the spread is sooooo tempting.

  20. Andrea says:

    I am very envious of your tomato crop! We’re struggling with drought and water shortages in our region, so our garden pretty much fizzled and we barely got anything out of it.

    Your chutney sounds delicious and the photo is striking. Thanks for a lovely addition to Grow Your Own #3!

  21. Asha says:

    Yeah, that was a great Summer for Tomatoes this year!! Dates with Tomatoes sounds great.I could replace the sugar I add with it!:)

  22. lissie says:

    delicious seet and sour chutney! i am sure going to try this.

  23. richa says:

    such a multipurpose chutney :D
    hv i seen the date pic here earlier?

  24. Pooja says:

    this is so very good looking..yummy !!

  25. Mekhala says:

    I love this chutney. The last time I made it, used some sweet black curants that were lying in my pantry for a long time. It turned out pretty good.

  26. Dhana says:

    Oh what a g8 way to use up all those amazing tomatoes found in the farmer’s market. Am not lucky enough to be able to grow them, given that the squirrels in my backyard EAT them all :( (

  27. Dee says:

    U know.. I just have a similar gujju recipe and K and I were talking abt it just two days ago and I see it on ur site :) This is a common oriya delicacy too.

  28. neroli says:


  29. Kamini says:

    I have been on the lookout for a way to make cocentrated tomato pulp when its in season… Thanks a lot. The pressure cooker method is a fabulous idea.
    Gerat great pictures by the way..

  30. Delicious Bee……The rich color of the chutney…I am awed :-)

  31. sonali says:

    this recipe rocks. i am an avid chutney fan so i tried it out pronto and voila—-yummmmmmmyyyyyy!!!!

  32. Dee says:

    Bee , K made it today for us, but sweetened it with splenda and increased the garlic cloves to 10 and also doubled the kalonji content! He used 6 dates instead of 10 and also cherry tomatoes. Its fabulous and we gave some to our friends! Thanks for the wonderful recipe!

  33. Latha says:

    Hi Bee,

    a silly you peel off the skin in the pulp?


    no. we don’t.

  34. Latha says:

    Hi Bee,

    I didn’t have time to make the pulp so made the chutney with fresh tomatoes instead. Awesome. Adding kalonji to this combo is truly exotic. Thanks!

  35. [...] public links >> vegetables Comment on Tomato-Date Chutney by Pressure Canner Saved by Morcombe on Sat 11-10-2008 GUEST BLOGGER: St. Lawrence Market, Toronto Saved by [...]

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