Tanzanian Green Tomato Chutney
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 8-10
ingredients
- 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
- 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.
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Reviews
-
This is a fantastic recipe. It should be compulsory, its so good! The sweet spicey combo is great. I had to alter a little according to what was in the cupboard. Malt vinegar was swapped for cider vinegar and I left out the cloves but it still made a sticky chutney that goes with anything and has you licking the spoon before you wash it! I also didn't get the method reference to Papaya, mine had none in and didn't suffer. I didn't drain any liquid away either just left it to reduce - bliss in a jar that kept until it was all gone!
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).