– 4 lb (rich red colored) Tomato
– 1.75 cup Sugar
– 1 chopped finely Onion
– 4 pods chopped finely Garlic
– 2 inch piece (chopped finely) Ginger
– 2 tsp Red Chili Powder
– 0.5 tsp Peppercorns
– 1 tsp Cumin Seed Powder
– 1 Big ones Cardamom
– 0.5 tsp Cinnamon
– 3 tsp Salt
– 8 oz Raisins
– 8 oz Dates
– 1.5 tsp Acetic Acid
– 0.5 tsp Sodium Benzoate
Conversion Chart


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.