Title: Tomato Chutney
Categories: Conserves Indian Pickle
Yield: 1 Servings

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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