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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chopped vegetables in a large pot. | 2. Add the sugar, vinegar, salt and spices. Stir well. | 3. Heat the mixture, stirring, until the sugar has just about melted, then bring to the boil. | 4. 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. | 5. 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. | 6. If your chutney doesn't thicken as it should, drain off the extra liquid. (This could all depend on the type of tomato). | 7. Cool, then refrigerate. The chutney will thicken as it cools. Presumably it will freeze okay. | 8. I would pour the mixture into hot, sterilised bottles and seal them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green tomato	12	ounces	chopped	78.2446	17.3499	4.0823	0.6804
onion	2		chopped	120.0	28.02	3.3	0.3
salt	1	teaspoon		-	-	-	-
apple cider vinegar	2	cups		-	-	-	-
sugar	3	cups		2417.94	604.788	0.0	0.0
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
cinnamon	1	teaspoon		-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
chili pepper	1		sliced	1.25	0.2956	0.0625	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.