Khejur Amsotto Tomato Chutney

Heat the mustard oil in a pan over medium heat. Add the panch phoron and dry red chili, sauté until fragrant, about 30 seconds.

Add the chopped tomato, a pinch of turmeric, salt, and red chili powder. Cook, stirring occasionally, for 3 minutes until the tomatoes soften.

Stir in the water (2 bowls) and sugar (3 bowls). Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes, allowing the flavors to meld.

Add the chopped amsotto (mango leather) and dates. Continue cooking for another 5 minutes, stirring gently to incorporate.

Mix in the cashews, raisins, and a pinch of roasted cumin powder. Cook for 2 minutes until the nuts are warmed through.

Remove the pan from heat and let the chutney cool completely. Once cooled, stir in the lemon juice and serve.