Tanzanian Green Tomato Chutney
To bottle, I always use the easiest and most infallible method. Put the clean jars in a cold oven, heat up to 325 deg F/160 deg C, and leave at that temperature for at least 10 minutes, or until needed. I put the bottles in a sturdy rectangular oven roasting tin, which is easier to remove, and it will catch the inevitable drips and mess when filling the bottles.
SERVES 8 -10 , 4 cups
- 12 ounces green tomatoes or tomatillos, chopped
- 2 large onions, chopped
- 1 teaspoon salt
- 2 cups apple cider vinegar
- 3 cups sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 chili pepper, sliced, to your taste
Place the chopped vegetables in a large pot.
Add the sugar, vinegar, salt and spices. Stir well.
Heat the mixture, stirring, until the sugar has just about melted, then bring to the boil.
Stir well, reduce heat a little, and simmer, uncovered, until the mixture is thick. This will take about an hour. Towards the end of cooking, add the chilli.
NOTE: the original recipe uses habanero chillis. This might be far to hot for Western tastes! Please use any chilli you like, and as much or as little as you want.
If your chutney doesn't thicken as it should, drain off the extra liquid. (This could all depend on the type of tomato and papaya).
Cool, then refrigerate. The chutney will thicken as it cools. Presumably it will freeze okay.
I would pour the mixture into hot, sterilised bottles and seal them.