A ‘biye bari’ or wedding feast favourite, this chutney delectably balances the sweetness of the dates and raisins with the sourness of tomatoes and tamarind.
Preparation time: 30 minutes
Serves: 15 persons
3 kg tomatoes
500 gm dates
250 gm raisins
20 gm paanch phoron
4 kg sugar
200 ml tamarind pulp
4–5 dry red chillies
50 gm ginger paste
100 ml mustard oil
Salt to taste
1. |
Finely slice the tomatoes, de-seed the dates and clean the raisins. |
2. |
Heat oil in a pan, add red chillies, and ginger paste. Sauté. |
3. |
Add the tomatoes and halp a tsp of salt. Cook till the tomato turns tender. |
4. |
Add dates and cook for 8 minutes. |
5. |
Add sugar and cook till the liquid thickens. |
6. |
Add the tamarind pulp and cook further. |
7. |
Add raisins, mix well for 3 minutes. Turn off the flame. |
8. |
Remove and serve cool. |