Tomato Chutney

This tangy condiment is often made by boiling the tomatoes first and then giving the ‘tarka’ (tempering) later, but I’ve simplified the recipe to get rid of the bother of using too many different pots.

My mom has a history of getting tummy pains by over indulging on this one since she was about 18 months to about even now – so you know it’s a family favourite!

Ingredients –

• Tomatoes: about 5 (chopped)

• Raisins: 1/2 cup

• Dates: 4/5 (optional)

• Aam papad (aam shotto) (optional)

• panchphoron (Indian five spice blend): a pinch

• Dry chilli: 1/2

• Sugar: as per taste

Preparation –

• Chop the tomatoes.

• Soak the raisins.

• Chop up the dates and aam papad if using.

• Heat oil in a heavy-bottomed pan and temper with panch phoron and dried chillies

• Then add the chopped tomatoes and stir until the tomatoes release water.

• Now add the rest of the ingredients, 1/2 tsp of salt and water. (the consistency of the chutney will be thick, and not soupy at all, so measure the water to achieve the desired consistency. It should be just enough to get all ingredients thoroughly cooked).

• When all the ingredients are tender, add the sugar.

• Stir continuously until the desired thickness is achieved.

• Remove from heat and let it cool down to room temperature before serving note: Some people use aniseeds and mustard seeds instead of panch phoron, but panch phoron covers it all.

  Note –  Panch Puran is a ready mix of five kinds whole spices mixed together more or less in equal proportions. The spices are — fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.