Chef Bayo's Tanzanian Green Tomato Chutney
|Green tomatoes/Tomatillos||12 Ounce, cored and cut into 1/2- inch dice|
|Yellow onions||2 Large, cut into 1/2-inch dices to make about 2 cups|
|Green papayas||24 Ounce, peeled, seeded, and cut into 1/2-inch dice (Under Ripe, 2 Large Ones)|
|Sugar||3 Cup (48 tbs)|
|Apple cider vinegar||2 Cup (32 tbs)|
|Coarse salt||1 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, ground|
|Cinnamon||1⁄2 Teaspoon, ground|
|Cloves||1⁄4 Teaspoon, ground|
1. In a large heavy pot, add green tomatoes, onions, papayas, sugar, vinegar, salt, and spices; stir well to mix.
2. Bring the mixture to a boil and then slightly reduce the heat.
3. Simmer uncovered for about 1 hour until the mixture is thick.
4. Cool to room temperature and refrigerate in a closed container until ready to use.
5. Serve as condiment.