Tomato Chutney With Date Sauce
|Red tomatoes||1 Kilogram (Large Sized)|
|Red tamarind||300 Gram|
|Seedless dates||150 Gram|
|Red kashmiri chilies||7|
|Garlic cloves||10 Large|
|Peanut oil||1 Tablespoon|
Boil the tamarind, jaggery and dates in the water. When the dates become very soft, pass the chutney through a moulee legume and set aside.
Prepare the tomatoes by dipping them in boiling water for 2 to 3 minutes. Skin, deseed and cut into large chunks.
Put the tamarind, jaggery and date mixture to boil on a medium flame. When it comes to the boil, lower the flame and simmer for 15 minutes.
Place 3 tablespoons of peanut oil in a large pan. When hot, add the masala and lower the flame and fry for 5 minutes stirring non-stop. Put in 2 cups of jaggery mixture and the tomatoes and simmer for 15 more minutes. When thick, remove from fire. Cool. Store in glass bottles. Refrigerate.