Tomato Date Chutney
Tomato Chutney recipe
Yield
16 servingsPrep
20 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | vinegar |
|
| 2 |
red chili peppers
soaked |
*
|
|
| 2 |
garlic cloves
crushed |
|
|
| ½ | teaspoon |
ginger
grated |
|
| 2 | tablespoons |
sugar
or to taste |
|
| 1 | pound |
tomatoes
sliced |
|
| ½ | cup |
dates
stoned, chopped |
|
| Spice mixture | |||
| 2 | cloves |
*
|
|
| 5 |
cardamom seeds
remove from pods |
*
|
|
| 1 | cinnamon sticks |
*
|
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
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.
Comments
