My Mom's Tomato Chutney

Nani's gone back to Bangkok and then will return to her home. Got a slew of recipes from her before her departure. This one is my husband's favourite. Again, have tried a lot of recipes but this chutney really comes out the best.
I think its a more traditional kind of chutney with a lot of side work before you get into a main form but the extra effort is worth it.

Here goes.


Ingredients
4-5 large, succulent and ripe red tomatoes
1 tspn chopped ginger
2 small cups sugar syrup (can be made immediately before the chutney. Instructions given on how )
4-5 dates
Half a small cup of raisins
1/2 tspn lemon or orange juice
Mustard seeds
Fennel seeds
Curry leaves ( optional )
Jeera - roasted - 1 tspn
Saunf or Fennel - Roasted - 1 tspn
1 dry red chilly


How to Make.

There are 4 stages of making this tomato chutney.
1 - The tomato puree base
2 - The sugar syrup
3 - The Final garnish or "Chhonk" ( as called in Hindi..cant remember the English equivalent right now )
4 - The Magic sprinkle

1- The tomato puree base
a) Take the tomato and cut into large pieces.
b) In a pan, put in the tomato pieces in some water, add in 1 tspn ginger chopped and a tiny pinch of salt.
c) Set to boil in low flame
d ) Use a whisk to flatten out the tomato and blend it in, as it simmers on low. Should get done in about 15 mins

2- THe Sugar Syrup
Using 2 cups of white sugar and 2 cups of water, make a syrup over low flame till it thickens somewhat. A very thin, runny consistency is to be avoided for the sake of good flavour.

Now in this hot syrup, put in the dates, raisins and simmer for 1-2 mins.

After this, add the tomato mixture prepared earlier.

Mix well while simmering in low heat.

Add in 1/2 tspn lemon or orange juice to make it tangy.

3. The "Chhonk"
In a little oil in a wok, put in mustard seeds, fennel seeds and curry leaves. Let the seeds splutter. Put in the chutney.


4. To enhance the flavour further - use the magic sprinkle.
1 tspn roasted cumin seeds, 1 tspn roasted fennel seeds, 1 dry chilly - grind into a dry sprinkle. A few pinches of this enhances the taste of the chutney.

Tip : Can do the same recipe with RAW MANGOES except you have to steam the mango pieces to soften them a bit and throw away the water in which you have steamed or boiled the mango pieces.