Bengali sweet and sour tomato chutney

Ingredients

• 5 medium-sized tomato blackberries, chopped
• 100 g of sugar, adjust to taste
• 1 tablespoon of mustard oil
• 2 dried red chili peppers, crushed
• 1 teaspoon of panch phoron (a five-spice blend)
• 1/2 teaspoon of salt
• 1 tablespoon of grape juice, optional
• 2 to 3 date segments, optional

Wash the tomatoes and chop them.

Heat the mustard oil in a saucepan, then sauté the dried chili peppers and panch phoron.

Add the chopped tomatoes and salt, then stir over medium heat.

Once the tomatoes are cooked, add the sugar along with the grapes or dates.

Continue to stir over medium heat until the mixture thickens and becomes sticky.

When the chutney is thick, remove it from the heat and allow it to cool.