| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Jelly | 1 | Servings |
INGREDIENTS
| 1 | c | Vinegar |
| 2 | Dried red chilies; soaked in the vinegar for 2 hrs | |
| 2 | Cloves garlic; crushed | |
| 1/2 | ts | Ginger; grated |
| 2 | tb | Sugar; or to taste |
| 1 | lb | Tomatoes; sliced |
| 1/2 | c | Dates; stoned & chopped |
| 2 | Cloves | |
| 5 | Cardamom seeds; remove from & discard pods | |
| 1 | Stick (1/2-inch) cinnamon |
INSTRUCTIONS
SPICE MIXTURE Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman <wlockman@ra1.randomc.com> Remove the chilies from the vinegar (after soaking 2 hours), retaining this for later use. Grind 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" MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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