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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