Preparation- crush the seeds of black cardamom and remove the clove flower (because the tannin present in this part will effect the red colour of this chutney) and then grind all the whole spices to make a coarse powder.

Soak dry dates in water for around 2 hours and then remove the seed and make thin slices.

Wash,remove the eye and pressure cook whole tomatoes with 1/2 glass of water for 2 whistles.

Peel and mash the tomatoes,(it should be a chunky gravy, don't make a fine puree).

Now take a heavy bottomed pan (I use my pressure cooker) and add the tomato pulp, and cook for 10 minutes.

Add salt, raisins, chopped ginger, citric acid and all the powdered spices and ground whole spices and simmer for 5 minutes

Take one spoon mixture in a plate and check -the water should not be separating from the pulp if it has been cooked completely

Cook for a few more minutes if needed. Keep in mind that the mixture will thicken a bit more as it cools down to room temperature - so check the thickness accordingly.

Store in a glass jar when it cools down completely.

Serving Suggestions - This chutney can be used as a dip or spread with almost any savory snacks or breads or side dish with your main course.