Quick 45-minute recipe for sweet tomato and raisin relish

1. Make a slit at the bottom of the tomato and blanch them for 10 seconds in boiling water.

2. Immediately transfer them in cold water and then remove the skin and deseed the tomatoes.

3. Chop the tomato into small dices. Peel the ginger and finely chop them.

4. In a pan, heat oil and add bay leaves and Nigella seeds. Once the seeds start crackling, add chopped ginger. After sautéing it for another two minutes, add the diced tomatoes. Add raisins and let it simmer.

5. Add deghi mirch powder and mix well. Next, add black salt.

6. Crush the jaggery block or grate it so that it dissolves quickly. Mix the grated jaggery in the cooked tomatoes. Take it off the flame.

7. Let it cool and then store it in a refrigerator. Before storing, bay leaves can be discarded.