| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tanzanian | 1 | Servings | |
INGREDIENTS
| 12 | oz | Green tomatoes or tomatillos, cored and cut into 1/2 inch dice |
| 2 | lg | Yellow onions; cut into 1/2 inch dice |
| 2 | lg | Green (underripe) papayas (about 12oz each), peeled, seeded, and cut into 1/2 inch dice |
| 3 | c | Sugar |
| 2 | c | Apple cider vinegar |
| 1 | ts | Coarse salt |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | 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. 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@avana.net> on Oct 19, 1997
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