Tomato Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Vinegar,
1/2 tsp: Ginger, grated
2: Dried red chilies, soaked
2 tbsp: Sugar, or to taste
-- in the vinegar for 2 hrs,
1 lbs: Tomatoes, sliced
2: Garlic cloves, crushed
1/2 cup: Dates, stoned & chopped
SPICE MIXTURE
2 Cloves: ,
-- & discard pods,
5: Cardamom seeds, remove from
1: Cinnamon, 1/2" piece
Directions:
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" From:
Mark Satterly
Submitted By HELEN PEAGRAM On 04-06-95
Source from luhu.jp
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" From:
Mark Satterly
Submitted By HELEN PEAGRAM On 04-06-95
Source from luhu.jp