Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman 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 G Internet, G Internet.