Date: Sun, 19 Oct 1997 17:46:57 -0400
From: Suzbabe <firstname.lastname@example.org> in the ChileHeads’ list
Subject: [CH] chutney recipe
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.