Tanzanian Green Tomato Chutney Recipes

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CHEF BAYO'S TANZANIAN GREEN TOMATO CHUTNEY (WITH SOME MODIFI



Chef Bayo's Tanzanian Green Tomato Chutney (With Some Modifi image

Provided by Global Cookbook

Number Of Ingredients 9

12 ounce Green tomatoes or possibly tomatillos, cored and cut into 1/2 inch dice
2 lrg Yellow onions, cut into 1/2 inch dice
2 lrg Green (underripe) papayas (about 12oz each), peeled, seeded, and cut into 1/2 inch dice
3 c. Sugar
2 c. Apple cider vinegar
1 tsp Coarse salt
1/2 tsp Grnd nutmeg
1/2 tsp Grnd cinnamon
1/4 tsp Grnd cloves Habaneros (or possibly your pepper of choice) sliced julienne, to taste

Steps:

  • I have been searching out some recipes to use up some of my green tomato supply now which the weather is turning cooler. I found this recipe in "All contain any peppers (can you imaging which), but I added some in at the end and I think it turned out quite tasty. 1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add in the sugar, vinegar, salt, and spices. Stir well. 2. Bring the mix to a boil, reduce the heat slightly, and simmer uncovered till the mix is thick, about 1 hour. Add in peppers at the end. 3. Cold to room temperature, then chill covered till ready to use. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off. makes 4 c. note: I poured the hot mix into warm jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.

Nutrition Facts : ServingSize 2175 g, Calories 2794, Fat 2.02 g, TransFat 0.0 g, SaturatedFat 0.69 g, Cholesterol 0 g, Sodium 2391 g, Carbohydrate 693.22 g, Fiber 18.4 g, Sugar 651.35 g, Protein 8.92 g

BETTY'S GREEN TOMATO CHUTNEY



Betty's Green Tomato Chutney image

This sweet green tomato chutney is a great way to use up unripened tomatoes.

Provided by Sian Kathryn Cross

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h

Yield 128

Number Of Ingredients 13

2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 ½ pounds onions, chopped
2 ½ pounds brown sugar
3 cups distilled white vinegar
1 ¼ cups all-purpose flour
2 ½ teaspoons ground turmeric
2 ½ teaspoons dry mustard powder
2 ½ teaspoons curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup distilled white vinegar

Steps:

  • Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
  • Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 9.2 g

GREEN TOMATO CHUTNEY



Green tomato chutney image

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Provided by Mary Cadogan

Categories     Condiment

Time 1h40m

Yield Makes about 3kg

Number Of Ingredients 7

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

Steps:

  • Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  • The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
  • Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 10

4 pounds green tomatoes (about 12 medium), diced
2 yellow bell peppers, ribs and seeds removed, finely diced
2 Vidalia or other sweet onions, finely diced
1 cup golden raisins
1 tablespoon mustard seeds
1/4 teaspoon ground cayenne pepper
2 cups packed light-brown sugar
Finely grated zest of 1 lemon
2 sticks cinnamon (each 3 inches long)
1/2 cup cider vinegar

Steps:

  • Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
  • Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
  • Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
  • Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

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