Tomato Chutney

Preparation

Choose ripe red & sweet Tomatoes
remove the columella from the middle
add 750 ml water
boil on medium - high flame for 10-12 minutes
cover the pot during boiling
After 12 mins
Transfer the boiled tomatoes & allow to cool
keep the stock, will be used later.

Peel off skins from the boiled tomatoes
[skins do not feel good in mouth ]
without skins, chutney texture gets much better
make a smooth paste.

cut 150 g Aamsatto into 1 cm cube
slit 30 g cashew nuts into 2 halves

Take 120 g Dates, remove the seeds
cut into small pieces.

Mix 15 g old black Tamarind in 30 ml water
Discard the veins & seeds.

Cooking

Heat 2 tbsp Refined Oil on medium flame
Oince oil is little heated, add a dry red chiili fry till the chili gets little black.
add 1/2 tsp five spices (panch foron)
fry for 7-8 secs only never overfry panch foron!

add Tomato paste, saute for 2 mins
add 1/2 tsp salt and 1/4 tsp black salt, mix well
add 2 tsp tamarind juice
mix well
it gives nice color & taste to chutney
add 250 ml stock ( remain from boiling)
sugar 300 g
increase the quantity if tomatoes are sour
mix well
once the chutney comes to boil, add the chopped dates, raisins, cashew nuts and dried mango pulp.
increase flame to medium-high, cook for 5-6 mins.
stir chutney often to avoid burning at base
when the density is of this consistency
Turn of flame
chutney will get denser when cold
After 30 mins
Look at the Tomato Chutney!