Chef Bayos Tanzanian Green Tomato Chutney (With Some Modifi

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Chef Bayos Tanzanian Green Tomato Chutney (With Some Modifi Ingredients

12 oz Green tomatoes or	1 ts Coarse salt
2 lg Yellow onions; cut into 1/2	1/2 ts Ground nutmeg
2 lg Green (underripe) papayas	1/2 ts Ground cinnamon
3 c Sugar	1/4 ts Ground cloves
2 c Apple cider vinegar	Habaneros (or your pepper of

Instructions for Chef Bayos Tanzanian Green Tomato Chutney (With Some Modifi

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. 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. Posted to CHILE-HEADS DIGEST V4 #165 by Suzbabe on Oct 19, 1997

Main Ingredient: TomatoesCuisine: Uncategorized

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