Cut each tomato into 4 pieces and boil with little salt and 1/2 cup water.Dry roast and grind mustard,fennel,nigella (kalonji),few seeds of fenugreek and dry red chillies.Preserve in a container.
Heat oil in a pan and sprinkle paanch phoron and broken red chillies.When they crackle,add the pulpy tomato,sugar and pinch of salt.Also add 1/4th tsp ginger paste.Add seedless dates and boil till the gravy is thick.
Switch off flame and sprinkle 1 tsp roasted ground masala.Let the chutney cool.Then garnish with chopped cashewnuts and raisins.Serve chilled.Best served with khichdi,dal, papad and also on special occasions alongwith other desserts after dinner.
