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

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Servings: 1


  • 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


  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.


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