Tomato Chutney

• 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,
• to taste
• 1 lb. tomatoes, sliced
• 1/2 cup dates, stoned and chopped
• 2 cloves
• 5 cardamom seeds, removed from pods (discard pods)
• 1 piece cinnamon

1. Remove the chilies from the vinegar after soaking 2 hours, retaining the liquid for later use.
2. Grind the soaked chilies with the ginger and garlic in a blender.
3. Now put the vinegar, sugar and salt in a large pan and bring to a boil.
4. Add the tomatoes, dates and the tsp.
5. of the spice powder.
6. Stir them around and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney.
7. Remove the pan from the heat; allow to cool a little and then spoon the chutney into warmed jars.
8. Cover.
9. Once opened, store in the refrigerator for up to 6 weeks.

vinegar, red chilies, garlic, grated ginger, sugar, tomatoes, dates, cloves, cardamom seeds, cinnamon

Taken from www.foodgeeks.com/recipes/5040 (may not work)