- Chopped Ripe Red Tomato – 250 gm
- Sugar – 75 gm
- Chopped Dates – 50 gm
- Chopped Sweet Aam-papad- 50 gm
- Toasted Panchphoran (Bengali Five Spice Mix) powder – 1 tspn*
- Mustard seeds – ½ tspn
- White oil – 1 tspn
- Whole red chili – 1
- Salt – ½ tspn
- Water – ½ cup
Heat oil in a pan. Tamper the whole red chili and mustard seeds. Add chopped tomato, dates and salt. Sauté for 2 mins.
Now pour water and bring to a boil. Cover and cook on low heat for 5 mins. Give an occasional stir in between.
Open the lid and check whether tomatoes are soft and the consistency is thick & pulpy.
Add the aam-papad and sugar. Stir nicely and let the sugar melt. Cover and cook for 1-2 mins. Keep a watch as the contents should not stick to the bottom.
When the water has been completely absorbed, mix in half the ground panchphoran. Transfer to a serving bowl and let the contents cool.
Sprinkle the remaining panchphoran powder. Cool it before serving.
*Panchphoran powder is a mix of 5 spices that is used extensively in Chutneys. It enhances the flavor and adds the element of spiciness to the chutney.
- Jeera – 1 tspn
2 Fennel(saunf) – 1 tspn
- Methidana – ½ tspn
- Kalonji(nigella seeds) – ½ tspn
- Mustard seeds- ½ tspn
- Dry Red chili – 1 small
Dry roast all the ingredients and grindthem in a hand mortar. The mix can be stored in airtight bottle for future use.