Tomato chutney with dates and jaggery

Method:

1. Slice pitted dates into strips and soak in water if necessary 
2. Chop tomatoes into bite size pieces. 
3.  In a sauce pan, add about 1 tablespoon refined cooking oil. I don't like my chutney oily. Best if you can cook it without oil while dry roasting the spices.
4. Add a pinch of panch phoron, take care not to burn the spices.
5. Add the tomatoes and dates. Cook well. Mash some tomatoes with your laddle. You may also blend a portion of the chutney now to make it thicker.
6. Add jaggery to taste. You may also add julienned ginger and raisins.