HOW TO MAKE Tomato Chutney

A perfect accompaniment to a typical Bengali lunch. Also, a quick and yummy sweet dish, especially if guests are practically knocking on the door and you have forgotten to make one. Or, like in my case, if there is a husband with a sweet tooth and always rummaging through the fridge for something sweet!

Ingredients
Tomatoes - 2 small ones
Oil - 1 tablespoon
Paanch phoron or mustard seeds
Dried red chillis - 2
Ginger - grated or finely chopped
Dates - 3-4 (deseeded), or aam shotto (aam papad) - a few chopped pieces, optional
Raisins
Sugar to taste (I added about 6-7 tablespoon)
Juice of about one lemon


Method

1. Heat oil and add red chillis (broken in half), mustard seeds/ paanch phoron to temper the oil.
2. Roughly chop the tomatoes.
3. Add the chopped tomatoes, ginger, dates (if using) and water and bring to a boil.
4. Add raisins, aam shotto (if using) and sugar. 
5. Cook till done. It should have a nice chutney-like consistency, depending on how thick you like it.
6. Let it cool down a little, and add some lemon juice for that extra tang.
7. Best served chilled.