Chef Bayo's Tanzanian Green Tomato Chutney

Description
Chef Bayo's Tanzanian green tomato chutney

Ingredients

 * 12 oz green tomatoes or tomatillos, cored and cut into ½ inch dice
 * 2 large yellow onions, cut into ½ inch dice
 * 2 large green (under-ripe) papayas (about 12 oz each), peeled, seeded, and cut into ½ inch dice
 * 3 cups sugar
 * 2 cups apple cider vinegar
 * 1 tsp coarse salt
 * ½ tsp ground nutmeg
 * ½ tsp ground cinnamon
 * ¼ tsp ground cloves

Directions

 * 1) Place the green tomatoes, onions, and papayas in a large heavy pot.
 * 2) Add the sugar, vinegar, salt, and spices.
 * 3) Stir well.
 * 4) Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour.
 * 5) Add peppers at the end.
 * 6) Cool to room temperature, then refrigerate covered until ready to use.
 * 7) The chutney will thicken slightly as it chills.
 * 8) If you prefer a less liquidy chutney, drain a bit off.