Chef Bayo’s Tanzanian Green Tomato Chutney (With Some Modifi
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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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