Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Vinegar
   2                    Dried red chilies, soaked
                        -- in the vinegar for 2 hrs
   2                    Garlic cloves, crushed
                        -------------------------------SPICE
   2                    Cloves
   5                    Cardamom seeds, remove from
     1/2   ts           Ginger, grated
   2       tb           Sugar, or to taste
   1       lb           Tomatoes, sliced
     1/2   c            Dates, stoned & chopped
                        MIXTURE-------------------------------
                        -- & discard pods
   1                    Cinnamon, 1/2" 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.