12 oz Green tomatoes or tomatillos
- cored, cut into 1/2" dice
2 lg Yellow onions; in 1/2" dice
2 lg Green (underripe) papayas
- (about 12 oz ea); peeled,
- seeded, cut in 1/2" dice
3 c Sugar
2 c Apple cider vinegar
1 ts Coarse salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground cloves
Habaneros (or your pepper of
- choice); sliced julienne
Place the green tomatoes, onions, and papayas in a large heavy
pot. Add the sugar, vinegar, salt, and spices. Stir well.
Bring the mixture to a boil, reduce the heat slightly, and simmer
uncovered until the mixture is thick, about 1 hour. Add peppers
at the end.
Cool to room temperature, then refrigerate covered until ready to
use. The chutney will thicken slightly as it chills. If you prefer
a less liquidy chutney, drain a bit off.
Recipe by Chef Bayo
Source: All Around The World Cookbook by Sheila Lukins
From: Suzbabe
