Traditionally, the sweetness to this chutney is given by jaggery, but i have used sugar.
Raisins will impart the slight tangy taste in this otherwise sweet chutney.
There are innumerable ways this chutney can be made – with dates or mango leather, cashew nuts, etc.
While penning this down i am getting nostalgic and can recall the sweet and tangy aroma of this chutney cooking during the Puja 🙂
Presenting here as a part of the Durga Puja Platter.
Here’s what i did………..
1 cup – finely chopped ripe tomatoes
1 tbsp – raisins or sultanas
5 1/2 tsp – sugar
1/2 tsp – tumeric powder
1 tsp – vegetable oil
1 nos – bay leaf
1 nos – dried whole red chili
pinch of mustard seeds
1/2 cup – water (optional)
Wash and soak the raisins 15 mins before cooking. Heat oil and temper with red whole chili, bay leaf and mustard seeds. Add the raisins, stir. They will swell up. add the chopped tomatoes, tumeric powder and water. Cover and cook on a low flame till tomatoes soften.
Add the sugar and cook till sugar melts. If the sauce is too watery, increase the flame and dry up to desired thickness.
Cool and serve at room temperature with hot and steaming Khichuri bhog and Labra.
Happy cooking !! 🙂
Cheers !! 😀