Chef Bayo's Tanzanian Green Tomato Chutney

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Chef Bayo's Tanzanian green tomato chutney



  1. Place the green tomatoes, onions, and papayas in a large heavy pot.
  2. Add the sugar, vinegar, salt, and spices.
  3. Stir well.
  4. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour.
  5. Add peppers at the end.
  6. Cool to room temperature, then refrigerate covered until ready to use.
  7. The chutney will thicken slightly as it chills.
  8. If you prefer a less liquidy chutney, drain a bit off.