Tomato chutney

1 servings

Ingredients

Quantity Ingredient
1 cup Vinegar
2 Dried red chilies, soaked in the vinegar for 2 hrs
2 Garlic cloves, crushed
2 Cloves
5 Cardamom seeds, remove from
½ teaspoon Ginger, grated
2 tablespoons Sugar, or to taste
1 pounds Tomatoes, sliced
½ cup Dates, stoned & chopped & discard pods
1 Cinnamon, 1/2\" piece

Directions

SPICE MIXTURE

Remove the chilies from the vinegar (after soaking 2 hours), retaining this for later use. Grind the soaked chilies with the ginger and garlic in a blender. Now put the vinegar, sugar and salt in a large pan and bring to a boil. At this point, add the tomatoes, dates and the teaspoon of the spice powder. Stir them round and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney. Remove the pan from the heat, allow to cool a little and then spoon the chutney into warmed jars. Cover and once opened, store in the refrigerator for up to 6 weeks.

Troth Wells, "The World in Your Kitchen: Vegetarian Recipes" From: Mark Satterly

Submitted By HELEN PEAGRAM On 04-06-95

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