1

2
2
1
2
5
1

1/2
1/2

ts
tb
lb
c

Vinegar
Dried red chilies, soaked
-- in the vinegar for 2 hrs
Garlic cloves, crushed
Ginger, grated
Sugar, or to taste
Tomatoes, sliced
Dates, stoned & chopped
-----SPICE MIXTURE----Cloves
Cardamom seeds, remove from
-- & discard pods
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.