Heat the mustard oil in frying pan. Add the panch phoron and broken red chillies. When they start sputtering, add the chopped tomatoes and salt. Saute over a low to medium flame till the tomatoes reduce to almost a pulp.
Add the chopped dates and raisins and cook for another 5 minutes. Splash in the ginger juice, lemon juice and give a good stir. Now add the jaggery, a little water and continue to cook till the chutney comes to a boil.
Adjust the sweetness, a wee bit more jaggery if you want it a tad bit sweeter or a dash of lemon juice if you want to balance the sweetness.
Finally sprinkle the roasted masala powder and get the chutney off the heat.
Cool to room temperature- this now ready to serve or be stored in the refrigerator.