Tomato chutney

Yield: 1 Servings

Ingredients:

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 MMMMM-----------------------SPICE MIXTURE----------------------------
2 Cloves
5 Cardamom seeds remove from -- & discard pods
1 Cinnamon
1/2" piece

Instructions:

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