Chef bayo's tanzanian green tomato chutney (with some modifi

1 Servings

Ingredients

Quantity Ingredient
12 ounces Green tomatoes or tomatillos, cored and cut into 1/2 inch dice
2 larges Yellow onions; cut into 1/2 inch dice
2 larges Green (underripe) papayas (about 12oz each), peeled, seeded, and cut into 1/2 inch dice
3 cups Sugar
2 cups Apple cider vinegar
1 teaspoon Coarse salt
½ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
Habaneros (or your pepper of choice) sliced julienne, to taste

Directions

I have been searching out some recipes to use up some of my green tomato supply now that the weather is turning cooler. I found this recipe in "All Around the World Cookbook" by Shelia Lukins. The recipe initially did not contain any peppers (can you imaging that?), but I added some in at the end and I think it turned out quite tasty.

1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well.

2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour. Add peppers at the end.

3. Cool to room temperature, then refrigerate covered until ready to use.

The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off. makes 4 cups note: I poured the warm mixture into hot jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.

Posted to CHILE-HEADS DIGEST V4 #165 by Suzbabe <suz@...> on Oct 19, 1997

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