Chweet Chutney

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Chweet Chutney

Here’s a little sweet treat that is just the perfect accompaniment to an otherwise simple meal. Grab some tomatoes and dates, and cook up a quick, delicious chutney.


  • Five spice blend (Paanch phoron) – 1/2 tsp
  • Red dry chilli – 1
  • Mustard oil – 1- 2 tbsp
  • Tomatoes – 2 medium or 1 cup, chopped
  • Dates – 3 (seeded and cut into thin slices)
  • Raisins – 20
  • Ginger – 1/2 inch, freshly grated, 1 tsp
  • Sugar – ½ tsp or more
  • Salt – to taste
  • Cumin powder – ½ tsp or less (dry roast cumin seeds and grind)


  • In a kadai, pour oil and heat it. When it emits smoke, lower the heat and add paanch phoron and red dry chilli.
  • Put tomatoes, sprinkle salt, and cook uncovered for 2 minutes. Put dates and raisins, and cook further, for about 2-3 minutes. Make sure the dates and raisins blend with the tomatoes and become soft. Add sugar, depending upon how sweet you want.
  • Put ginger and stir on medium high heat, for another 2 minutes.
  • Add cumin powder, and if you want some extra heat, feel free to add a dash of red chilli powder. Stir everything together and keep aside to cool off. Adjust salt and sugar.
  • This sweet chutney is best served at room temperature and goes well with rice-lentil-veggie meal or even with chicken.

Yield – 1 – 2 servings

By |March 17th, 2014|WHAT'S COOKING|0 Comments

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