Main Ingredients:

1.
Ripe Tomato - 1kg
2.
Crushed Clove - 18nos
1" long Cinnamon - 9pieces
3.
Sugar - 3/4kg
4.
Ground Garlic - 1dsp
Ground Ginger - 2tsp
Red Chilly powder - 1tsp
Mustard, ground in White Vinegar - 1/2tsp
White Vinegar - 11/2cup
Salt - to taste
5.
Steamed Garlic - 2cups
6.
Sodium Benzoate - 3pinch

Cooking Preparation of the Recipe:

Slice tomatoes into small pieces. Grind tomato pieces well, squeeze and strain the contents. 
Boil well crushed clove and cinnamon in 1 cup water and filter the water. Add this water, sugar and 4th ingredients to the tomato puree. Boil the contents well. When 1/2 of its quantity reduces, add steamed garlic and mix with a ladle, without crushing the garlic. Bring to a boil and remove from fire. Allow to cool. 
Mix 3 pinch sodium benzoate in 1/4cup of chutney. Pour this to the remaining chutney and mix well.

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