Tomato Chutney

Course : Chutney
Serves: 4 - 6
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1 Cup Vinegar
2 medium Dried red chilies, soaked in the vinegar for 2 hrs
2 cloves Garlic crushed
2 whole Cloves
5 pieces Cardamom seeds, remove from and discard pods
1/2 teaspoon Ginger, grated
2 tablespoons Sugar, or to taste
1 pound Tomatoes, sliced
1/2 Cup Dates, stoned and chopped
1 pieces Cinnamon, 1/2 inch piece

Preparation / Directions:

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.

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