Recipe by Zurie
I haven't made this, but someone is looking for African recipes which will keep. 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.
- 12 ounces green tomatoes or 12 ounces 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
Directions See How It's Made
- 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).
- 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.