Tomato Chutney

Recipe Ingredients

1 cup	237ml	Vinegar
2		Dried red chiles - (soaked in the vinegar
		For 2 hours)
2		Garlic - crushed
1/2 teaspoon	2.5ml	Ginger - grated
2 tablespoons	30ml	Sugar - or to taste
1		Tomatoes - sliced
1/2 cup	73g / 2.6oz	Dates - chopped
		Spice Mixture
2		Cloves
5		Cardamom seeds - (remove from & discard
1		)
1		Cinnamon - (1/2 inch)

Recipe Instructions

Remove the chiles from the vinegar (after soaking 2 hours), retaining this for later use. Grind the soaked chiles 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.

Source:
Troth Wells,"The World in Your Kitchen: Vegetarian Recipes"

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