Tomato Chutney

Course : Curry
Serves: 1
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1 cup vinegar
2 medium dried red chiles -- (soaked in the vinegar for 2 hours)
2 cloves garlic -- crushed
1/2 teaspoon ginger -- grated
2 tablespoons sugar -- or to taste
1 liter tomatoes -- sliced
1/2 cup dates -- chopped
2 whole cloves
5 medium cardamom seeds -- (remove from and discard pod )
1 stick cinnamon -- (1/2 inch)

Preparation / Directions:

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.

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