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