Tomato Chutney

Time

Yield

1 batches

Ingredients

Ingredients

1 cup vinegar
2 dried red chilies, soaked in the vinegar for 2 hours
2 cloves garlic, crushed
1/2 tsp. grated ginger
2 tbsp. sugar, or
to taste
1 lb. tomatoes, sliced
1/2 cup dates, stoned and chopped

Spice mixture

2 cloves
5 cardamom seeds, removed from pods (discard pods)
1 piece cinnamon

Instructions

Remove the chilies from the vinegar after soaking 2 hours, retaining the liquid 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. Add the tomatoes, dates and the tsp. of the spice powder. Stir them around 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. Once opened, store in the refrigerator for up to 6 weeks.

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