Tomato Chutney

Ingredients:
Chopped tomatoes – 1 lb
Finely sliced ginger – 1
Oil -
Whole seeded red chillies – 2
Garlic paste – 2 tablespoon
Salt – According to taste
Sugar – 1/2 cup
Dried appricots, cut into 1/2 – 4-5
Cumin powder – 1/4 teaspoon
Mustard seeds – 1/4 teaspoon
Fennel seeds – 1/4 teaspoon
Method:
Heat the oil in a pan. Add the masala and red chillies. Stir once and put ginger and garlic. Stir for about 10 seconds. Add tomatoes, salt and sugar. Simmer on a medium flame until chutney begines to thicken. Add appricot cubes and green chilies. Cook for 10-15 minutes. Let the chutney cool down to room temperature before serving.