Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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