MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tanzanian Green Tomato Chutney
 Categories: African, Relishes, Condiments
      Yield: 1 quart
 
     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
 
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