Tomato Chutney Recipe (Bengali style)

INGREDIENTS:

Raw tomato	2 big size
Jaggery	2 cubes
Dates	5
Cashew nuts	8
Bay leave	1
Panch phoran(fennel, black mustard, kalonji, methi and jeera seeds)	1 tea spoon
Turmeric powder	1/3 tea spoon
Salt	To taste
Refined oil	For frying

PROCESS TO PREPARE:

•    Wash the raw tomatoes, dates, cashew nuts and finely chopped them. Arrange all the ingredients on a plate.
  
  
  
  
  
• Take a deep frying pan / Kadai, add 3 tea spoon of refined oil. Heat the refined oil, add a bay leave and temper the panch phoran.
  
•  Add the chopped tomatoes in it and fry for 2 minutes.
  
•  After 2 minutes add chopped dates and again fry for 2 minutes.
  
•  Now add turmeric powder and salt as per taste. Cook till the tomato becomes soft.
  
•  Add chopped cashew nuts and mix it well.
  
•  Add jaggery cubes in it (crush the jaggery cubes before adding it)and cook it in low flame.
  
• As the jaggery starts melting, the tomato mixture consistency thicknes and blend nicely with the jaggery and spices. 
  
• Your bengali style tomato chutney is ready to serve.