Exotic Tomato Chutney

This chutney is very tangy and will most definitely tingle your taste buds. It is a perfect blend of hot and sweet and goes very well with plain or stuffed paranthas, khichadi, pulav or simply as an accompaniment. If you like hot and sweet combo, trust me, you are gonna fall in love with this chutney. 

Ingredients:

4 Tomatoes

2 dry red chillies

1 tsp Panchfod*

1 small cinnamon Stick

2 cloves

2-3 green cardamom

1 Bay leaf

1 1/2 tsp red chilli powder

1/3 cup chopped dates

1/3 cup golden raisins

1/3 cup chopped aam papad/mango leather (optional)

1 tsp sugar

3/4 tsp Salt

Directions :

1. Blanch tomatoes, remove their skin and cut them into cubes.

2.  Heat oil in a pan, temper with panchfod and red chillies. Add bay leaf, cinnamon stick, cloves and cardamom. Fry until you get the nice aroma.

3. Add red chilli powder to the oil, fry for 5-6 seconds.

4. Add tomatoes and fry for a few minutes. Add sugar and salt, leave on low heat.

5. Next add raisins, dates and aam-papad. Mix well. Add 3/4 cup of water. Let it cook for 10 minutes or so on low heat until it thickens.

6. Serve hot or cold. Can be refrigerated for a week. 

Notes :

• To blanch tomatoes, slit them halfway and put them in a microwave proof bowl with a little water. Zap it for 1 minute on high. Let it cool. The skin will easily peel off. 

• Panchfod can be easily made at home. It has equal proportions of kalonji, cumin seeds, fennel seeds, fenugreek seeds and mustard seeds.