Kat's Green Tomato Papaya Chutney
12 ounces green tomatoes or tomatillos, cored and cut into 1/2 inch dice
2 large yellow onions, cut into 1/2 inch dice
2 large green (underripe) papayas (about 12oz each), peeled, seeded, and cut
into 1/2 inch dice
3 cups sugar
2 cups apple cider vinegar
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Habaneros (or your pepper of choice) sliced julienne, to taste
1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the
sugar, vinegar, salt, and spices. Stir well.
2. 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.
3. 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.
Makes 4 cups
No one can disgrace us but ourselves.
- Minnie Smith