1 hr 20 mins
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.
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Units: US | Metric
- 1Place the chopped vegetables in a large pot.
- 2Add the sugar, vinegar, salt and spices. Stir well.
- 3Heat the mixture, stirring, until the sugar has just about melted, then bring to the boil.
- 4Stir 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.
- 5NOTE: 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.
- 6If your chutney doesn't thicken as it should, drain off the extra liquid. (This could all depend on the type of tomato).
- 7Cool, then refrigerate. The chutney will thicken as it cools. Presumably it will freeze okay.
- 8I would pour the mixture into hot, sterilised bottles and seal them.
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Nutritional Facts for Tanzanian Green Tomato Chutney
Serving Size: 1 (177 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 333.2
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 301.3 mg
- Total Carbohydrate 82.4 g
- Dietary Fiber 1.3 g
- Sugars 78.8 g
- Protein 1.0 g