Tomato Chutney

Ingredients:
4 medium sized ripe tomatos,each cut into 12-16 pieces.
1/3 cup of sugar.
1 teaspoon of slivered ginger.
1/2 teaspoon of lemon juice.

Procedure:
Add the sugar and ginger to tomato pieces.
Transfer this mixture to a pan, and cook, on low to medium heat until the tomatos are thoroughly cooked.
Add lemon juice. Serve in room temperature, or cold.

Adjust sugar according to your taste.
Add a few spoons of water ONLY if the chutney becomes too dry.

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Another recipe, it doesn't use ginger
4 tomatoes
1 tsp white vinegar or 1/4 slice of lemon's juice
1-2 whole dry red chillies (to taste)
½ t refined oil
1 tsp kalonji (nigella seeds)
1 inch slab of gur (jaggery) ,it should be powdered
salt

Soak the red chillies in white vinegar for 3-4 hours. Heat oil in a heavy bottom non-reactive pan. Add kalonji. Shake around till fragrant. Add the chopped tomatoes and salt. Cook on medium heat till soft, stirring occasionally. Add the vinegar with the chillies. Cook another 5-8 min. Add the jaggery and simmer. Adjust the sweetness and the salt.