Tomato Chutney

  1. Blanch tomatoes and remove the skins and chop coarsely.
  2. Heat oil in a wok and fry cumin and mustard seeds until they start to pop. Add garlic, ginger paste and turmeric powder and fry until fragrant.
  3. Add tomatoes and the rest of the ingredients and bring to a boil until it has a glazed appearance.
  4. Remove from fire and add in vinegar and raisins.

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