Tomato Chutney

Sweet and savory tangy and spicy - this tomato chutney comes from the Bengali kitchen. A perfect condiment to make when tomatoes are in abundance.
I like to use cranberries instead of raisins as I love their tanginess and beautiful hue. Feel free to use anything you like. To make the chutney spicy you can use dry red chili flakes instead of green chilies, gives a lovely smoky flavor.
Tomato chutney is almost always served with the main meal lunch or dinner. But it tastes just as awesome with papad in the beginning, or as a dip or spread on toast.

Ingredients:

2 Tomatoes, chopped

1 tbsp raisins, soaked in warm water 

A small piece of ginger

2 green chilies, chopped

1 tsp oil

¼ tsp panch phoron

Salt to taste

1 tbsp sugar

1. Heat oil in a pan and add panch phoron seeds. Let then crackle for a few seconds before adding tomatoes.
2. Add all other ingredients except sugar and cook over medium heat. Stir for 2-3 minutes till tomatoes cook a bit and become soft and pulpy. If the concoction becomes too thick, add a small amount of water.
3. Now add sugar and continue to cook for another 5-7 minutes till thick and shiny. 
4. Taste the salt and sugar and adjust them both as per your taste buds. 
5. Enjoy.