*  Exported from  MasterCook  *

                              TOMATO CHUTNEY

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"
 


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