Print Chef Bayo's Tanzanian Green Tomato Chutney (With Some Modifications) Recipe
Notes:
Chef Bayo's Tanzanian Green Tomato Chutney (With Some Modifications)
Ingredients:
12 Ounces Tomatoes or tomatillos, cored and cut into 1/2 inch dice
2 Yellow Onions cut into 1/2 inch dice
2 Papaya peeled
3 Cups Sugar
2 Cups Cider Vinegar ;
1 Teaspoon Coarse Salt or to taste
1/2 Teaspoon Ground Nutmeg to taste
1/2 Teaspoon Ground Cinnamon to taste
1/4 Teaspoon Ground Cloves (optional)
1 Unit Habanero to taste
Directions:
1. Place the green tomatoes, onions, and papayas in a large heavy pot.

2. Add the sugar, vinegar, salt, and spices. Stir well.

3. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour.

4. Add peppers at the end. Cool to room temperature, then refrigerate covered until ready to use.

5. The chutney will thicken slightly as it chills.

6. If you prefer a less liquid chutney, drain a bit off.

7. makes 4 cups note: I poured the warm mixture into hot jars and sealed them up to give as gifts.

8. I guess if you use different peppers you may want to cook them into the mix sooner.