Tomato Chutney
indian, jams, pickles
1 cup vinegar
2 dried red chilies, soaked - in the; vinegar for 2 hrs
2 garlic cloves, crushed
1/2 teaspoon ginger, grated
2 tablespoon sugar, or to taste
1 lb tomatoes, sliced
1/2 cup dates, stoned & chopped
----SPICE MIXTURE----
2 cloves
5 cardamom seeds, remove from - & dis; card pods
1 cinnamon, 1/2 piece
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"
Yield: 1 servings