RCI-SC.007.0059.001
Chef Bayo's Tanzanian Green Tomato Chutney
Chef Bayo's Tanzanian green tomato chutney
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- green tomatoes or tomatillos12 ozcored and cut into ½ inch dice
- yellow onions2 largecut into ½ inch dice
- green (under-ripe) papayas (about 12 oz each)2 largepeeled, seeded, and cut into ½ inch dice
- 3 cups
- 2 cups
- 1 tsp
- ½ tsp
- ½ tsp
- ¼ tsp
Method
1
Combine the diced green tomatoes, diced yellow onions, and diced green papaya in a large stainless steel pot.
2
Add the sugar, apple cider vinegar, and coarse salt to the pot, stirring well to dissolve the sugar and distribute the salt evenly.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking on the bottom of the pot.
8 minutes
4
Add the ground nutmeg, ground cinnamon, and ground cloves, stirring thoroughly to incorporate the spices throughout the chutney.
5
Reduce the heat to medium and simmer the mixture, stirring frequently to prevent scorching, until the tomatoes and papaya break down and the chutney reaches a jam-like consistency.
25 minutes
6
Test for doneness by placing a spoonful on a chilled plate; the chutney should wrinkle slightly when pushed and hold its shape when cooled.
7
Transfer the finished chutney to sterilized jars while still hot, filling to within ¼ inch of the rim, then seal according to standard canning procedures or store in airtight containers in the refrigerator.