Here is a Bengali style sweet sticky tomato chutney with a twist of salt for that tanginess.

Ingredients:

2 tbsp panch phoron
dates few
1/2 kg of sugar
salt to taste
2 red chilies whole
1 tsp oil
1/2 kg tomatoes
1 tsp tamarind pulp

How to make tomato chatni :

• Wash and cut the tomatoes into quarters.
• Soak the tamarind in warm water for a few minutes.
• Take off the pulp of the tamarind, strain, and keep it aside.
• Prepare sugar syrup of one string consistency.
• Heat up oil in a pan, mix in panch phoron and dry red chilies.
• When it starts to crackle mix in tomatoes and cook.
• Mix in the sugar syrup along with a little salt, dates, and little water if required.
• Stir fry till it is dark red in color and thick.
• Stir and then mix in tamarind pulp.
• Dry roast the panch phoron and grind it to a powder.
• Sprinkle the panch phoron powder over the chutney.