In a heavy bottom pan, heat the oil in medium. Add panch phoron and dry red chili. Let them crack for 30 seconds and then add the tomatoes, ginger, and salt. Sauté in low heat to let the tomato become mushy and soft (typically 2-3 minutes). Then add sugar, raisin, and dates. At this point the chutney will release some water. Continue cooking in low heat to let the chutney dry. You want the liquid to have a thick and sticky consistency. Turn off the heat and add the lemon juice. Let it cool.
Enjoy as a dip or as a filling in Luchi or Parota!