Ingredients:
1 Cup Vinegar |
2 medium Dried red chilies, soaked in the vinegar for 2 hrs |
2 cloves Garlic crushed |
---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 |
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Preparation / Directions:
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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