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Tomato Date Chutney

 
51

Tomato Chutney recipe

Yield

16

servings

Prep

20

min

Cook

35

min

Ready

2

hrs

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
 

Ingredients

1 cup vinegar
2 each red chili peppers
soaked
*
2 each 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 each cloves
*
5 each cardamom seeds
remove from pods
*
1 each cinnamon sticks
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 1232% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 19% Vitamin C 27%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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