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Description : A finger licking appetizer, good after a spicy meal or any other time.

Recipe of Sweet Tomato Chutney
Ingredient Name	Unit	Quantity

(chopped finely) Ginger	piece	2
(rich red colored) Tomato	lbs	4
Acetic Acid	tsp	1.5
Cardamom	big	1
chopped finely Garlic	number	4
chopped finely Onion	number	1
Cinnamon	tsp	0.5
Cumin Seed Powder	tsp	1
Dates	oz	8
Peppercorns	tsp	0.5
Raisins	oz	8
Red Chili Powder	tsp	2
Salt	tsp	3
Sodium Benzoate	tsp	0.5
Sugar	cup	1.75
Directions \| How to make Sweet Tomato Chutney

1. Tie tomatoes in a thin cloth and dip into boiling water for 3 minutes. Take out and dip immediately into cold water for 3 minutes. Peel the outer skin and chop finely. 2. Mix all the ingredients from sugar to dry dates in a thick bottom sauce pan and put on medium heat and stir constantly till it starts boiling. Continue cooking in medium heat with frequent stirring till gravy thickens. Remove from fire. Add acetic acid and sodium benzoate. 3. No water is required to be added. The chutney will cook in its own juices. 4. Take three empty jam bottles, sterilize the bottles, dry them completely. Bottle the hot chutney but do not screw the caps till it cools down. This chutney will keep for six months. 5. Note: Sterilize the bottles by placing in warm water and boiling for 5 minutes. Drain and dry thoroughly.

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