Part III - Tomato Khejur-er Chutney With Dried Black Currant

This is the part-III of the Khichuri-Labra-Chutney post

While this can be had as is  or with a variety of other main-course, having it with Khichuri and Labra adds that extra dimension to the palate.

 

Ingredients Of Chutney

1. Tomato 1 lb cut in halves
2. Dates - 20 cut in halves
3. Dried Black Currant - 1/2 cup
4. Grated ginger 1 tb spoon
5. A mixture of black Mustard seed, Fenugreek seed, and fennel - 1 tb spoon
6. Salt
7. Sugar 1/2 cup or more
8. Roasted Panch phoron and Dry Red Chili Powder - 1 teaspoon  

Procedure

Heat oil in a pan and temper it with fennel. mustard and fenugreek seed. When they start sputtering add grated ginger and tomatoes and sprinkle salt over it. Sauté it for a while and cook it covered until the tomatoes are soft and pulpy. Now add black currant and dates. You can add Aamsatta/ mango papad or dehydrated mango pulp cut in cubes at this stage.

Add sugar and water and mix it well. Bring the mixture to a boil. Check the consistency, it should be thick. Taste the sweetness, add more sugar if required. Sprinkle the dry roasted masala powder before serving.