Title: Tomato Chutney #2
Categories: Jelly
Yield: 1 Servings

1 c Vinegar
2 Dried red chilies; soaked in
-the vinegar for 2 hrs
2 Cloves garlic; crushed
1/2 ts Ginger; grated
2 tb Sugar; or to taste
1 lb Tomatoes; sliced
1/2 c Dates; stoned & chopped

-------------------------------SPICE MIXTURE-------------------------------
2 Cloves
5 Cardamom seeds; remove from
-& discard pods
1 Stick (1/2-inch) cinnamon

Date: Sun, 24 Mar 1996 00:04:12 -0500

From: Wendy Lockman
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"

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