Slice the tomatoes and slice the dates too.

Dry roast the fennel seeds and crush it to powder using a motor pestle.

In a heavy bottom skillet, pour the oil and let it heat up.

Once it heats up, add the black mustard seeds, bay leaves and dry red chili.

Scatter the sliced tomatoes, add salt and sugar. Stir it around and cook it until it's softened partially.

Add the sliced dates and fennel powder. Let it simmer until the dates have softened.

Taste for sweetness and add more if needed.

Enjoy the chutney warm or room temperature.