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Chef Bayo's Tanzanian Green Tomato Chutney
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    Chef Bayo's Tanzanian Green Tomato Chutney

  • 12 ounces green tomatoes or tomatillos, cored and cut into 1/2 inch dice
  • 2 large yellow onions, cut into 1/2 inch dice
  • 2 large green (underripe) papayas (about 12oz each), peeled, seeded, and cut into 1/2 inch dice
  • 3 cups sugar
  • 2 cups apple cider vinegar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Habaneros (or your pepper of choice) sliced julienne, to taste
  • 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.

    From: "All Around the World Cookbook" by Shelia Lukins.
    Posted By:Suzbabe
    Post Date: Sun, 19 Oct 1997

    *BACK TO CHUTNEY*







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