Tomatillo Chutney

 

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.