Fruit chatni or any other sweet chatni is very popular in Bengal. If you have attended any marriage ceremony or you went for any proper dinner/lunch in Bengal then you have definitely noticed that chatni is just an inseparable item in any of such occasions. Though there are various kinds of chatni available in Bengal but fruit chatni is one of the most popular chatni dishes. It is such a delicious & preferable dessert or Bengali sweet dish but surprisingly, Bengali fruit chatni recipe is very simple to prepare.
But sweet dish loving Bengalis never ends their meal just after having fruit chatni or any other sweet chatni, rather this list go little longer and various other sweet items come later too, haha. Chenna (moisturized paneer) made sweets are most popular among those items. There are also many variations in those chenna made items and finally, a perfect meal concludes with a famous Kolkata special meetha (sweet) paan.
I think you are also feeling hungry now, haha.
Chatni is basically used to say something made of paste. In North India, if somebody tells you about chutney then you will basically think of date-tamarind red chutney or mint-coriander green chutney or any other kind of spicy chutney what people consume with various starters like tandoori items. But in Bengal people also name those sweet or sour last item of a meal as chutney. I mean chatni does not mean only sweet dish, it can be sour also. But don’t worry here this Bengal fruit chatni is a sweet one. If you are thinking this fruit chatni recipe would be difficult one then you are totally wrong because you just need to follow only a few number of steps to make this delicious Bengal fruit chatni (chutney). Unlike other sweet dishes, this sweet dish needs some whole spices. SHOCKING? But yes it needs a few number of common Indian whole spices (cumin, coriander, mustard, kalonji, fenugreek, saunf – all equal in quantity) what every kitchen always has. But spices in any sweet dish is not so common. If you are about to make such sweet dish first time then it would be a great experience, haha.
Ohh, again I am deviating from sharing the fruit chatni recipe, you might get irritated, is it not true? If you feel so then you can directly jump to the recipe without wasting time.
The base of this Bengal fruit chatni is prepared with dates & mango fruit leather (aamsatto) puree and of-course enough sugar is added to make it sticky and sweet enough. I prefer to add finely chopped apple & pomegranate seeds just before serving this sweet dish. This way I can keep this sweet dish for a longer duration (three to four days, even more, if little vinegar is added). Green or red grapes will also work with this fruit chatni but here only apple is added because available grapes are sour in this season, haha.
Bengali fruit chatni recipe
- Apple - 1 large
- pomegranate / anar dana - ½ cup
- Dates/khejur - ⅔ cup
- Mango fruit leather/aamsatto - 100gm
- Whole spices (cumin, coriander, mustard, kalonji, fenugreek, saunf - all equal in quantity) - 2 tsp
- sugar - 1 cup
- Refined oil - ½ tbsp
- Water 1.5-2 cup
- Soak dates & mango fruit leather (aamsatta) in warm water for 10 minutes and then blend it to make smooth puree
- In the meantime, heat oil in a cooking pan and add all whole spices (cumin, coriander, mustard, kalonji, fenugreek, saunf - all equal in quantity), fry till seeds start cracking and nice smell comes out
- Now add all dates & aamsatto puree and stir to mix with fried spices
- Now add water and wait till it starts boiling
- Then add sugar and stir after each 40 seconds till it becomes thick & sticky, once it is done then switch off fire and take it in small bowls to serve
- Peel skin of apple and cut into small pieces and spread over fruit chatni, also spread some pomegranate seeds and serve hot or cold
So did you ever try fruit chatni? I think, if you are Bengali then you have definitely tried such sweet dishes several times but for others, this one may be absolutely a new sweet dish. So once you try this Bengali style fruit chatni recipe then please share your experience here.