1. In a frying pan temper panchforan and bay leaves together.
2. Now add turmeric powder, salt, tomatoes, green chillies, dates, water and cook covered on a medium flame.
3. In the mean while, in a small frying pan fry the cumin seeds & dry chillies without oil for 5 minutes; powder it in a mixie.
4. Now add jaggery to the boiling tomato-dates mixture and mix well.
5. After five minutes add cumin seed powder to the chutney and mix well.
6. Your chutney is ready to serve with roti or rice.

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