Method:
Cut tomatoes into thin slices. Divide Fennel seeds into two equal parts. Roast one portion of fennel seeds and powder it.
Heat oil in a wok.Add dry red chilly,Asafoetida ,cumin seeds and remaining fennel seeds.Let it splutter. Now add tomatoes.cook for a while and then add cashews, raisins and salt.Cover and let it simmer until tomatoes turn soft. Remove the lid and add sugar. Cover again until the chutney becomes thick. Turn off the gas and add powdered fennel seeds and mix it evenly. Our mouth watering tomato chutney is ready to eat. Enjoy with parathas or dal rice.
