Karmely helped teach me this chutney in our kitchen. She used to make this chutney when she was working as a cook in a Church Kusheena (Kitchen) near to her home, and it is so popular among priests in that church. This chutney can accompany lamp biryany or vegetable Pulave. Or a chicken or beef rost. It is very easy to make, and keeps well. A friend of mine from the USA told me he made this recipe with fresh cranberries instead of tomatoes. In Kerala (India) we dint have fresh cranberries, canned cranberries is not good for making this Chutney.

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