Categories: Jams, Indian, Pickles 
      Yield: 1 servings 
  
      1 c  Vinegar 
      2    Dried red chilies, soaked 
           -- in the vinegar for 2 hrs 
      2    Garlic cloves, crushed 
    1/2 ts Ginger, grated 
      2 tb Sugar, or to taste 
      1 lb Tomatoes, sliced 
    1/2 c  Dates, stoned & chopped 
 
-------------------------------SPICE MIXTURE------------------------------- 
      2    Cloves 
      5    Cardamom seeds, remove from 
           -- & discard pods 
      1    Cinnamon, 1/2" piece 
  
  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.