Cherry Tomato and Chinese Jujube Chutney

Name: Cherry Tomato and Chinese Jujube Chutney
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup dry, pitted jujube fruit; 10-12 cherry tomatoes (halved or roughly chopped); 1 tbsp mustard oil; 1 tsp paanch phoron or 5 spice mix; 1 tbsp bhaja masala (five spices blend dry roasted and ground); 2 dry red chillies; 1/2 cup sugar or to taste; 1/4 tsp salt or to taste; 2 tbsp aam papad (dry mango bars) cubed; 1 tsp tamarind paste concentrate

Kumkum Chatterjee @cook_12055532

#TOF
#week7
Cherry Tomato and Chinese Jujube ( Chinese red dates) Chutney is a sweet, tangy and savory condiment that is popular in various regional cuisines, particularly during the jujube harvest season during winters. Jujube's culinary appeal is enough reason to cook with them.But the bonus is their wellness profile.They are rich in antioxidants, have a natural calming effect and improves digestion due to the presence of fiber.So sweet, tangy and spicy, these Chinese Jujubes and Cherry Tomato Chutney along with some added Aam Papad ( dry mango bars)and tangy tamarind paste is a flavourful condiment that pairs well with grilled meats, roasted vegetables, cracker spread or as a side for rice and flatbreads. This recipe is inspired by traditional Indian Bengali chutneys which combine tomatoes and dates but tastes like Jujube or Ber ( topa kul) Chutney.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

6 servings

1 cupdry, pitted jujube fruit
10-12cherry tomatoes (halved or roughly chopped)
1 tbspmustard oil
1 tsppaanch phoron or 5 spice mix
1 tbspbhaja masala (five spices blend dry roasted and ground)
2dry red chillies
1/2 cupsugar or to taste
1/4 tspsalt or to taste
2 tbspaam papad (dry mango bars) cubed
1 tsptamarind paste concentrate

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Steps

30 minutes

1

Chop the tomatoes, deseed and cut jujube as mentioned. Heat a wok or pan over medium heat.Dry roast the spices and cool.
2

Grind the roasted spices to a fine powder and store in an airtight container. Heat oil in the wok over medium - low heat and temper the oil with paanch phoron and 1 broken dry red chilli.Cook for about 30 seconds until the spices start sizzling and release their aroma. Add the chopped cherry tomatoes and salt.Stir well to combine.Cover the pan and cook for 5 minutes, stirring occasionally, until the tomatoes start to soften and turn mushy.Stir in the chopped Jujubes.
3

Continue cooking covered under low to medium flame for 5-7 minutes till dates / jujubes soften.Add 1/4 cup water and sugar to taste.Continue cooking for few more minutes till sugar dissolves and the chutney has thickened to a glaze like consistency. Add few aam papad cubes or cashewnuts and raisins for added garnishing and mix thoroughly.
4

Sprinkle 1.5 tsp paanch phoron bhaaja masala powder and mix well.Switch off flame. Cover and allow the flavours to infuse well in the chutney. Cool and refrigerate. The chutney will thicken as it cools.Store in an airtight container and refrigerate. Keeps well upto 1 week.Serve as a side with rice and dal, roti, paratha or crispy appetizers like samosa.

Tips

Note on paanch phoron:
This is a Bengali five spices blend containing equal parts of mustard seeds,nigella ( kalonji) seeds,fenugreek, cumin and fennel seeds.These are used for tempering and also dry roasted along with 1-2 dry red chillies and ground to a fine powder and added which gives a unique flavour to chutneys and pickles.

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