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Chef Bayo’s Tanzanian Green Tomato Chutney (with Some Mod

January 27, 2023

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) ---------------------------------------------- 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