Ingredients -

half kg - tomatoes

8/10 - dates (seeded & chopped)

2 tbsp - black currants

10/12 pieces - aam papad / ambe saath ( dried mango pulp will also do )

1 tsp each - mustard seeds , cumin , fenugreek seeds , kalounji , fennel seeds ( this is called paanchphoran )

1 tbsp - chilly powder

1 & 1/2 cup - jaggery

2 tbsp - oil

salt to taste

Method -

Cut tomatoes into big pieces .

Heat oil in a pan and add the paanchphoran masala into it .

When the seeds splutter add cut tomato pieces and stir well .

Cover with lid and half cook for 5 minutes .

Now add black currents , chopped dates and aam papad , chilly powder , jaggery and salt .

Mix everything well and add a cup of water .

Cook till mixture starts becoming semi-thick .

Switch off the gas as when cooled the chutney becomes thick .

When chutney completely cools down fill it in a glass bottle and store in fridge .

This chutney stays well for almost two months if stored properly .