Ingredients
- Cherry Tomatoes – 28-30
- Mustard oil – 2 tbsp
- Panch Phoron – 1 1/2 tsp ( consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
- Juice of grated ginger – 2 tsp
- Sugar – 3-4 tbsp
- Raisin – 1/2 cup
- Lemon Juice – 1 tbsp
- Salt – 1/4 tsp
Method
1. Wash tomatoes and remove the eyes.
2. Heat mustard oil in a heavy bottom pan over medium heat, add panch phoron. Cook until panch phoron begin to splatter.
3. Add tomatoes. Sauté till the tomatoes turn into a fine pulp (approx 10 minutes) . Add little water if necessary.
4. Add salt, sugar, ginger juice and raisin and sauté on medium-high heat for another 5 minutes till the chutney is thick and everything blends together.
5. Add lemon juice.
6. Serve at room temperature or chilled but never hot. Will keep in the refrigerator for up to a week.
sweetrelishh 
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