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Tomato Chutney |
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| Course : |
Chutney |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
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Ingredients:
| 1 |
Cup |
Vinegar |
| 2 |
medium |
Dried red chilies, soaked in the vinegar for 2 hrs |
| 2 |
cloves |
Garlic crushed |
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---SPICE MIXTURE |
| 2 |
whole |
Cloves |
| 5 |
pieces |
Cardamom seeds, remove from and discard pods |
| 1/2 |
teaspoon |
Ginger, grated |
| 2 |
tablespoons |
Sugar, or to taste |
| 1 |
pound |
Tomatoes, sliced |
| 1/2 |
Cup |
Dates, stoned and chopped |
| 1 |
pieces |
Cinnamon, 1/2 inch piece |
| | |
Preparation:
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. |
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