Receta Chef Bayo's Tanzanian Green Tomato Chutney (With Some Modifi
by Global Cookbook

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Ingredientes

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

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.
Place the green tomatoes, onions, and papayas in a large heavy pot. Add in the sugar, vinegar, salt, and spices. Stir well.
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.
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.