Ingredients:

• 1 kg – tomatoes, blanched, sliced and pureed
• 1.5 tsp – panchphoron (a mixture of fenugreek, mustard, cumin, anise seeds and shahijeera)
• 1 tbsp – dry Ginger powder
• 100 g – Sugar
• 2 tbsp – Mustard oil
• 1 – Lime juice
• 25 g – Raisins

Method:

1. Powder the panchphoron coarsely.
2. Heat oil to smoking, reduce heat and fry the panchphoron nicely.
3. Put in all the above ingredients with the exception of lime juice and cook over a slow fire till chutney turns thick.
4. Remove from fire and mix in the lime juice.