Title: Tomato chutney
 Categories: Conserves, 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

MMMMM-----------------------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.
  
  Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"