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, or | | to taste | | 1 lb. | tomatoes, sliced | | 1/2 cup | dates, stoned and chopped |
Spice mixture
| 2 | cloves | | 5 | cardamom seeds, removed from pods (discard pods) | | 1 piece | cinnamon |
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Instructions
Remove the chilies from the vinegar after soaking 2 hours, retaining the liquid 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. Add the tomatoes, dates and the tsp. of the spice powder. Stir them around 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. Once opened, store in the refrigerator for up to 6 weeks.
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chutney, tomato chutney