Chef Bayo's Tanzanian Green Tomato Chutney (With Some Mod
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Chef Bayo's Tanzanian Green Tomato Chutney (With Some Mod
  Tanzanian    Chutney    Greens  
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41503. Report a problem with this recipe.
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      Title: Chef bayo's tanzanian green tomato chutney (with some mod
 Categories: None
      Yield: 1 Servings
 
     12 oz Green tomatoes or
           -tomatillos, cored and cut
           -into 1/2 inch dice
      2 lg Yellow onions; cut into 1/2
           -inch dice
      2 lg Green (underripe) papayas
           -(about 12oz each), peeled,
           -seeded, and cut into 1/2
           -inch dice
      3 c  Sugar
      2 c  Apple cider vinegar
      1 ts Coarse salt
    1/2 ts Ground nutmeg
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
           Habaneros (or your pepper of
           -choice) sliced julienne, to
           -taste
 
  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.
  




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Recipe ID 41503 (Apr 03, 2005)

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