Heat the oil in a pan. Add the whole dry chillies and the Panch Phoron seeds.
When they start to crackle, add chopped tomatoes, turmeric powder, and salt. Stir everything well.
Cook for 15-20 minutes until the water released by the tomatoes is reduced.
Add sugar and vinegar. Rectify the salt and let it cook for another 15 minutes.
When it starts to thicken lower the flame and add the chopped dates and raisins, stir so that it does not stick.
Gradually it will become jammy in texture and at this point turn off the flame. You can serve it when it is cold, or you can also put it in an airtight jar and keep it in the fridge for more days.