For the chutney heat coconut oil in a pan. Add the mustard seeds and dried red chillies. Chop the tomatoes and add them to the pan. Add the panch phoron powder, roughly chopped dates, sugar, ginger juice, soaked raisins, and salt. Mix and set aside in a bowl. Place the tart dough in a tart mould to shape the tart. Add the whole Bengal gram at the centre. Bake in a pre heated oven at 180 C for 25 to 30 minutes. Remove the Bengal gram from the centre and add the prepared Bengali chutney. Spread the mozzarella cheese over the chutney. Melt the cheese with the blow torch and serve hot.