A sweet, yet spicy chutney that goes well with any type of curry or grilled meat. This tomato chutney keeps well in the fridge for a few weeks.
- 5 Tbsp Tamarind
- 1 lb ripe tomatoes
- 2 tsp mustard oil or olive oil
- 2 Tbsp Panch Phoran
- 2 Fresh hot chilies, chopped
- 1 cup sugar
- 1 tsp salt
- ½ cup dates, chopped and pitted or raisins
Soak tamarind in ¼ cup hot water to extract pulp. Remove fibers and seeds.
Skin tomatoes and chop into large pieces.
Heat a pot on medium. Add oil and fry panch phoran until it sizzles. Add remaining ingredients. Simmer, uncovered, stirring on occasion, until you reach desired texture.