Bihari Style Tomato Chutney

1: Cut tomatoes in halves and remove cores.

2: Heat oil in a pan, place tomatoes, cover and cook on low to medium heat, flipping while cooking.

3: Once done, remove tomato skin and smush the tomatoes with a fork, then set aside.

4: In another pan, heat oil and add panchforan, red chili, and bay leaf.

5: Once panchforan sputters, add onion and cook until golden brown.

6: Add the smushed tomatoes, red chili powder, hing, and chopped dates, cooking until dates are mushy.

7: If the chutney is too thick, add 1/4 cup water.

8: Then add sugar and cashews, and a few drops of lemon juice, cooking for a few more minutes.

9: Serve with puri, paratha, or samosa.