Tomato khajuri khatta (Odia tomato-date chutney)
Vegetarian
ଟମାଟୋ ଖଜୁରୀ ଖଟା · ṭamāṭo khajurī khaṭā
Tomatoes cooked with dates, jaggery and ginger in a mustard-oil tempering of panch phutana and dried chilli, into a loose sweet-sour relish. Khatta is the sweet-sour course of an Odia meal, served at feasts (bhoji) and with dalma and rice.
Tomato khajuri khatta (Odia tomato-date chutney) is an Indian condiment, ready in about 42 minutes and made with tomato and dates. It serves 8 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 22 min
- Rest
- 10 min
- Total
- 42 min
- Serves
- 8
- Level
- Easy
- Calories
- 72
Ingredients
Panch phutana
To finish
Method
Step 1
Chop the tomatoes (opens in a new tab), pit and chop the dates (opens in a new tab), cut the ginger into fine matchsticks and grate the jaggery.
How it looks · Photo: Mayara Caroline Mombelli on Pexels Step 2
Heat the mustard oil (opens in a new tab) in a saucepan (opens in a new tab) over medium-high heat until it just smokes, then lower to medium. Add the panch phutana (mustard, cumin, fennel, fenugreek (opens in a new tab) and nigella seeds (opens in a new tab)) and dried chillies; when the seeds crackle, after 10–15 seconds, add the ginger and stir for 30 seconds.
- 2 min
- medium heat
- Saucepan (opens in a new tab)
Food safety: Hot oil spits when mustard seeds pop and curry leaves go in; keep your face back and have a lid nearby.
Step 3
Add the tomatoes (opens in a new tab), turmeric (opens in a new tab) and salt. Cook over medium heat, stirring, for 6–8 minutes until the tomatoes soften and begin to break down.
- 8 min
- medium heat
- Saucepan (opens in a new tab)
Step 4
Add the dates (opens in a new tab), raisins (opens in a new tab), jaggery and water. Simmer over medium-low heat for 8–10 minutes, stirring often, until the dates are soft, the chutney is glossy and it has thickened to a loose, spoonable relish.
- 10 min
- medium-low heat
- Saucepan (opens in a new tab)
Step 5
Take the pan off the stove, sprinkle over the roasted cumin and cool before serving.
- 1 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Odisha, India · Commonly attributedKhatta is a traditional Odia category of sweet-sour relishes. It is close to the Bengali tomato-khejur chutney but usually looser and sharper, with ginger and a panch phutana tempering. Proportions follow common home recipes.More food from India
- Dish
- Lunch · Dinner · Condiments, chutneys & relishes
- Cooking method
- Sautéed, Simmered
- Taste
- sweet & sour, fruity, aromatic / warmly spiced, spicy (chilli heat)
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb - Good for
- Make-ahead · Festive & celebration · Budget-friendly
- Cook more with
- Tomato · Dates · Jaggery / palm sugar · Fresh ginger · Mustard oil · Mustard seeds
Allergens
- Contains: Mustardfrom mustard oil, mustard seeds
- May contain: Sulphitesfrom raisins
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
72 kcal per serving
Estimated1 serving ≈ 56 g · recipe makes 8
Where the energy comes from
- Protein 4%
- Carbohydrate 74%
- Fat 22%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 72 kcal | 128 kcal |
| Protein | 0.7 g | 1.3 g |
| Carbohydrate | 14.2 g | 25.2 g |
| Net carbohydrate | 12.9 g | 23 g |
| Sugars | 12.4 g | 22 g |
| Added sugars | 6.1 g | 10.8 g |
| Fibre | 1.3 g | 2.2 g |
| Fat | 1.9 g | 3.5 g |
| Saturated fat | — | — |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 150 mg | 267 mg |
| Salt equivalent | 0.4 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 195 mg
- Calcium
- 19 mg
- Iron
- 0.4 mg
- Magnesium
- 12 mg
- Vitamin A (RAE)
- 24 µg
- Vitamin C
- 7 mg
- Vitamin D
- 0 µg
- Vitamin B12
- —
- Folate (DFE)
- 9 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: raisins, cumin seeds.
- Not counted (tiny amounts or “to taste”): nigella seeds.
- Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Sour country tomatoes give the best balance; with sweet tomatoes, add a squeeze of lemon at the end.
- Khatta should be looser than a Bengali chutney: it is spooned over rice.
Common mistakes
- Cooking it down to jam.
- Burning the jaggery by adding it before the tomatoes have released their juice.
Serve with
- Serve with dalma, rice and a fry (bhaja) as part of an Odia meal.
- Serve at feasts after the main dishes, before kheer or rasagola.
Food safety
- Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully) and always use a dry spoon; moisture is what spoils chutneys, podis and pickles.
Storage
- Keeps 4–5 days in the fridge.
Variations
- Ou khatta: Made with elephant apple (ou) instead of tomato.
- Amba khatta: Raw mango khatta, the summer version.
- Oou-khajuri khatta: Elephant apple with dates, a festive combination.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
Customise in Sauce & DrizzleReviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
You might also like
Bengali tomato-date chutney (tomato khejur chutney)
Bengali · 35 min · 100 kcal · Vegan
Dalma
Indian · 55 min · 271 kcal · VegetarianKancha aamer chutney (Bengali green mango chutney)
Bengali · 52 min · 101 kcal · VeganAam ki launji (sweet-sour raw mango chutney)
Indian · 40 min · 85 kcal · Vegan