Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

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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