| 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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