Tomato Date Chutney

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.