Tomato chutney

Ingredients

500 gm tomatoes, parboiled, peeled and pureed

1 tablespoon raisins

1” finely chopped ginger

2 finely chopped green chilies

2 tablespoon sugar

1/2 teaspoon panch phoran seeds
(Panch Phoran is a Bengali spice containing equal parts of mustard seeds, Nigella (kalonji) seeds, cumin seeds, fennel (Saunf) and fenugreek seeds)

Salt to taste

1 tablespoon oil

Method

Heat oil in Kadhai (Wok)

Add ginger to it. Stir it.

Add Panch phoran seeds and green chilies and stir it.

Add tomato puree and salt and mix it well and cook for 5 minutes on a slow flame.

Now add raisins and sugar and cook for 10-12 minutes and keep stirring it.

Cool and store in a refrigerator

Can be served with snacks, stuffed parantha or Moong dal cheela