Sweet and slightly tart, the Amsotto-khejur chutney is popular at bengali meals and is easy to make and cooks in under 15 minutes.There’s no better after-meal treat than the sweet-tangy Bengali chutney with a scattering of khejur, amsotto, raisins and cashew. Extremely popular on wedding feast menus, as well as in Pujo Bhog(offerings) where it is served alongside khichuri, the syrupy chutney is slurped up with crunchy fried papad. Served right after the fish or meat courses, and just before dessert, chutneys ease you from one to the other.
The sweet Bengali tomato chutney recipe is so simple that it beggars belief—including prep time, it takes under 30 minutes to make! If divided up and stored in small airtight containers in the fridge, it can last for as long as 3–4 months. ive this a try!