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.

Green Mango chutney

 Pulpy chutney with mustard seeds

1. Peel the mango (some recipes keep the skin on), and dice it into bite-sized pieces. 
2. Wash the pieces and rub salt and turmeric. 
3. Heat cooking oil  in a pan. Add the mustard seeds (or saunf/fennel seeds) and dry red chilies broken into halves. Saute it for a few minutes till the mustard seeds pop.
4. Add the mango pieces , fry at medium-low heat (you don't want to burn them on high heat, otherwise chutney will turn bitter)
5. Add a cup of warm water and let it boil till the mango turns soft. Add sugar to taste , stirring occasionally. 

You can add raisins, dates and cashews too if you want. Some people like julienne ginger in their mango chutney. You can make it pulpy or chunky depending on your preference. I like both.

Version 2: I added dates and Turkish apricot for a rich chutney. Also, semi-ripe mangoes are more suitable for this sweet chutney.

You can also make Pineapple chutney similarly.

Or cherry-mango chutney with  fennel seeds, dry red chilis, ground panch phoron and aamsotto

Vegetable chop or vegetable croquette with Sweet Tamarind Chutney

For Sujaya Di

Tamarind Chutney

Ingredients:
Red chillies, broken in half
1/2 tsp fennel seeds
2 cups water
White sugar, to taste
3 tablespoons tamarind paste/concentrate

Directions
Heat oil over medium heat and add chillies, fennel seeds, or you can dry toast them too.
Stir the water along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns deep brown and is thick enough to coat the back of a metal spoon.

Vegetable croquette
Ingredients:
Vegetables of your choice
2 eggs
Bread crumbs

1. Use vegetables of your choice. I parboiled 2 beets, 1 potato, 1 carrot and then skinned them. (You can use cauliflower too) 
2. Mash the vegetables into a chunky mix. Added thawed green peas, dry roasted peanuts (broken) and washed raisins to the mix.
   You can add your fav spice in this step. I used julienned ginger, Green chilies,  Bhaja masala (dry roasted and ground cumin, coriander and dry red chilies),  and salt.
3. Lightly fry the mix in a skillet with a little oil until the oil separates. 
4. Make a batter of slightly beaten eggs.
5. In another bowl, add a fair amount of panko flakes or bread crumb of your preferred brand.
6. Cool the vegetable mix and shape into elongated rolls.
7. Dip the rolls into the egg batter, then coat with bread crumb (Repeat this step for a super crunchy crust)
8. Deep fry in hot oil, turn once. When light golden brown, remove and drain oil. Serve with the chutney.

You can freeze them up to a month and deep fry them before eating.