Chef Bayo's Tanzanian Green Tomato Chutney (With Some Modifi Recipe

click to rate
0 votes | 1533 views
Servings: 1

Ingredients

  • 12 ounce Green tomatoes or possibly tomatillos, cored and cut into 1/2 inch dice
  • 2 lrg Yellow onions, cut into 1/2 inch dice
  • 2 lrg Green (underripe) papayas (about 12oz each), peeled, seeded, and cut into 1/2 inch dice
  • 3 c. Sugar
  • 2 c. Apple cider vinegar
  • 1 tsp Coarse salt
  • 1/2 tsp Grnd nutmeg
  • 1/2 tsp Grnd cinnamon
  • 1/4 tsp Grnd cloves Habaneros (or possibly your pepper of choice) sliced julienne, to taste

Directions

  1. I have been searching out some recipes to use up some of my green tomato supply now which the weather is turning cooler. I found this recipe in "All contain any peppers (can you imaging which), but I added some in at the end and I think it turned out quite tasty.
  2. 1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add in the sugar, vinegar, salt, and spices. Stir well.
  3. 2. Bring the mix to a boil, reduce the heat slightly, and simmer uncovered till the mix is thick, about 1 hour. Add in peppers at the end.
  4. 3. Cold to room temperature, then chill covered till ready to use.
  5. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off. makes 4 c.
  6. note: I poured the hot mix into warm 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.

Toolbox

Add the recipe to which day?
« Today - May 29 »
Today - May 29
May 30 - Jun 05
June 6 - 12
June 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment