Date: Sun, 19 Oct 1997 17:46:57 -0400
From: Suzbabe
<suz@avana.net> in the ChileHeads’ list
Subject: [CH] chutney recipe
Hey Y'all,
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.
Chef
Bayo's Tanzanian Green Tomato Chutney
(with some modifications)
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.
Yield: 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.