Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jams Indian
Pickles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Vinegar
2 Dried red chilies, soaked
-- in the vinegar for 2 hrs
2 Garlic cloves, crushed
1/2 ts Ginger, grated
2 tb Sugar, or to taste
1 lb Tomatoes, sliced
1/2 c Dates, stoned & chopped
-----SPICE MIXTURE-----
2 Cloves
5 Cardamom seeds, remove from
-- & discard pods
1 Cinnamon, 1/2" piece
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.
Troth Wells, "The World in Your Kitchen: Vegetarian
Recipes"
