Tomato Chutney

Name: Tomato Chutney
Ingredients: 1 cup vinegar; 2 dried red chilies, soaked in the vinegar for 2 hours; 2 cloves garlic, crushed; 1/2 tsp. grated ginger; 2 tbsp. sugar,; to taste; 1 lb. tomatoes, sliced; 1/2 cup dates, stoned and chopped; 2 cloves; 5 cardamom seeds, removed from pods (discard pods); 1 piece cinnamon

11 ingredients

9 steps

Ingredients

1 cup vinegar
2 dried red chilies, soaked in the vinegar for 2 hours
2 cloves garlic, crushed
1/2 tsp. grated ginger
2 tbsp. sugar,
to taste
1 lb. tomatoes, sliced
1/2 cup dates, stoned and chopped
2 cloves
5 cardamom seeds, removed from pods (discard pods)
1 piece cinnamon

Directions

1

Remove the chilies from the vinegar after soaking 2 hours, retaining the liquid for later use.
2

Grind the soaked chilies with the ginger and garlic in a blender.
3

Now put the vinegar, sugar and salt in a large pan and bring to a boil.
4

Add the tomatoes, dates and the tsp.
5

of the spice powder.
6

Stir them around and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney.
7

Remove the pan from the heat; allow to cool a little and then spoon the chutney into warmed jars.
8

Cover.
9

Once opened, store in the refrigerator for up to 6 weeks.