Best Tanzanian Green Tomato Chutney Recipes

TANZANIAN GREEN TOMATO CHUTNEY

Steps:

• Place the chopped vegetables in a large pot.
• Add the sugar, vinegar, salt and spices. Stir well.
• Heat the mixture, stirring, until the sugar has just about melted, then bring to the boil.
• Stir well, reduce heat a little, and simmer, uncovered, until the mixture is thick. This will take about an hour. Towards the end of cooking, add the chilli.
• NOTE: the original recipe uses habanero chillis. This might be far to hot for Western tastes! Please use any chilli you like, and as much or as little as you want.
• If your chutney doesn't thicken as it should, drain off the extra liquid. (This could all depend on the type of tomato).
• Cool, then refrigerate. The chutney will thicken as it cools. Presumably it will freeze okay.
• I would pour the mixture into hot, sterilised bottles and seal them.

GREEN TOMATO CHUTNEY

Steps:

• Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
• Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

EAST AFRICAN TOMATO CHUTNEY

Steps:

• Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
• Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
• Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
• Let flavors meld for about an hour, then serve, preferably at room temperature.

BETTY'S GREEN TOMATO CHUTNEY

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.