Tomato chutney #2

1 Servings

Ingredients

Quantity Ingredient
1 cup Vinegar
2 Dried red chilies; soaked in the vinegar for 2 hrs
2 Cloves garlic; crushed
½ teaspoon Ginger; grated
2 tablespoons Sugar; or to taste
1 pounds Tomatoes; sliced
½ cup Dates; stoned & chopped
2 Cloves
5 Cardamom seeds; remove from & discard pods
1 Stick (1/2-inch) cinnamon

Directions

SPICE MIXTURE

Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman <wlockman@...> Remove the chilies from the vinegar (after soaking 2 hours), retaining this for later use. Grind 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" MM-RECIPES@...

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