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