In a Bengali cuisine, any meal is incomplete without this chutney. It is served in a small bowl, as side dish to balance the flavor of any spicy curry.
I always remember having it at my Bengali friends place, whenever we used to meet for lunch or dinner.
Heat a pan and add oil. When the oil is heated, add hing, mustard seeds, fennel seeds, methi seeds, cumin seeds and kalonji seeds.
When the seeds stop crackling, add dry red chillies, grated ginger and garlic. Saute for 2 minutes till the raw smell of ginger garlic goes away.
Add the tomatoes. Add salt, sugar, vinegar, dates, apricots and red chilly powder. Cover and cook till the tomatoes become soft and mushy.Stir and mix in between.
Cook the chutney till it thickens or until the desired consistency is achieved. Serve it with meal.