*  Exported from  MasterCook  *
 
                               TOMATO CHUTNEY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jams                             Indian
                 Pickles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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