Ingredients

• 1 kg - tomatoes, blanched, sliced and pureed
• 1.5 tsp - panchphoron (a mixture of fenugreek, mustard, cumin, anise seeds and shahjeera)
• 1 tbsp - dry ginger powder
• 100 g - sugar
• 2 tbsp - mustard oil
• Juice of one lime
• 25 g - raisins

How to Make Suran Chutney

• Peel the suran and cut into pieces, then steam till soft and grind to a paste.
• Cover tamarind with water then squeeze and strain out the juice.
• Heat oil to smoking, reduce heat and put in the suran. Fry nicely.
• Put in the sugar and tamarind and cook over a slow fire till the oil floats to the top.
• Put in the rest of the ingredients and remove from fire.
• Cool and bottle and use when required.
• Note: Lasts for one month.