| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tanzanian | 1 | Servings | |
INGREDIENTS
| 12 | oz | Green tomatoes or |
| tomatillos cored and cut | ||
| into 1/2 inch dice | ||
| 2 | Yellow onions, cut into 1/2 | |
| inch dice | ||
| 2 | Green, underripe papayas | |
| about 12oz each | ||
| peeled | ||
| seeded and cut into 1/2 | ||
| inch dice | ||
| 3 | c | Sugar |
| 2 | c | Apple cider vinegar |
| 1 | t | Coarse salt |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Ground cloves |
| Habaneros, or your pepper of | ||
| choice sliced julienne | ||
| to | ||
| taste |
INSTRUCTIONS
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. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well. 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. 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@avana.net> on Oct 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2508
Calories From Fat: 34
Total Fat: 4g
Cholesterol: 0mg
Sodium: 3706.4mg
Potassium: 1542.3mg
Carbohydrates: 636.7g
Fiber: 8.4g
Sugar: 614.1g
Protein: 6.9g