Recipe - Chef Bill Hahnes Amaretto Sauce

12 ounce Green tomatoes or
tomatillos, cored and cut
into One half inch dice
2 lg Yellow onions; cut into 1/2
inch dice
2 lg Green (underripe) papayas
(about 12oz each), peeled,
seeded, and cut into 1/2
inch dice
3 cup Sugar
2 cup Apple cider vinegar
1 teaspoon Coarse salt
One half teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
Habaneros (or your pepper of
choice) cut or sliced up julienne, to
taste

I have been searching out some recipes to use up some of my green tomato
supply now that the weather is turning cooler. I found this recipe in "All
Around the World Cookbook" by Shelia Lukins. The recipe initially did not
contain any peppers (can you imaging that?), but I added some in at the end
and I think it turned out quite tasty.

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

note: I poured the warm mixture into hot 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.

Posted to CHILEHEADS DIGEST V4 #165 by Suzbabe suz@avana.net on Oct 19,
1997