Ingredients for Tanzanian Green Tomato Chutney
- 2 lbs green tomatoes
- Onions
- Salt
- Apple Cider Vinegar
- Sugar
- Ground Nutmeg
- Cinnamon
- Ground Cloves
- Chili Pepper
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How to Make Tanzanian Green Tomato Chutney
- Sterilize jars: Place clean jars in a cold oven. Heat to 325°F (160°C) for at least 10 minutes.
- Prepare the tomatoes: Wash and roughly chop 2 lbs of green tomatoes.
- Prepare the onions: Finely chop 1 large onion.
- Sauté aromatics: In a large pot, sauté the onions in 2 tablespoons of vegetable oil until softened. Add 2 teaspoons of ginger and 2 teaspoons of garlic, and cook for another minute until fragrant.
- Add tomatoes and spices: Add the chopped green tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper (optional), 1/2 cup of white vinegar, 1/2 cup of brown sugar, and 1/4 cup of water to the pot. Stir well.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer for 60-80 minutes, or until the tomatoes have softened and the chutney has thickened. Stir occasionally to prevent sticking.
- Adjust seasoning: Taste and adjust seasoning as needed. You may want to add more sugar, vinegar, or spices depending on your preference.
- Fill jars: Carefully fill the sterilized jars with the hot chutney, leaving about ½ inch of headspace.
- Seal jars: Wipe the rims of the jars clean, place lids and rings on securely, and process in a boiling water bath for 10 minutes to ensure safe preservation (optional, but recommended for long-term storage).
- Cool and store: Let the jars cool completely. You should hear a popping sound as the jars seal. Store in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
315g
Fat
0g
Carbs
27g
