olive oil in a heavy pan over medium heat. Add Mustard seeds, when it is hot.
But not smoking, and fry for few seconds until they start to pop up.
Nigella seeds followed by the chopped tomatoes. Stir and reduce the heat
slightly. Cover the pan and cook for five minutes.
in a salt, palm Jaggery and cumin cover again and cook again for five minutes.
raisins and cook, stirring often 9-10 minutes until chutney has thickened.
Remove from the heat, cool and serve with any Indian meal.