This is written as an InstantPot recipe with fresh tomatoes. I didn't have any fresh tomatoes on hand, but I did have some canned diced tomatoes. I figured that the canning process would have the same effect as the pressure cooking, so I just skipped over the first cooking stage and continued on from there.

Tomato & Date Chutney

Slightly adapted from Vegetarian Indian Cooking with Your Instant Pot by Manali Singh

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 3/4 tsp. mustard seeds
• 400mL diced tomatoes (canned)
• 8-9 medjool dates, chopped
• 1/4 c. jaggery
• 1/4 c. chili powder
• 1/4 tsp. Bin Bhuna Hua Garam Masala
• 3/4 tsp. cumin seeds, ground
• 1/8 tsp. ground ginger
• 1/2 tsp. coarse sea salt
• 2 Tbsp. sultanas

Directions

1. Heat oil over medium-high heat.
2. Add mustard seeds, cover, and cook until seeds have stopped popping (30-60 seconds).
3. Add tomatoes, dates, jaggery, chili powder, garam masala, cumin seeds, ginger (if using), and salt.
4. Cook for 5 minutes.
5. Add sultanas and cook for another 5 minutes.