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