Chef Bayo's Tanzanian Green Tomato Chutney Recipe

Chef Bayo's Tanzanian Green Tomato Chutney

Chef Bayo's Tanzanian Green Tomato Chutney Recipe
Region / culture: Tanzania | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8 | Vegetarian diet


Chef Bayo's Tanzanian Green Tomato Chutney
Chef Bayo's Tanzanian Green Tomato Chutney

Chef Bayo's Tanzanian Green Tomato Chutney is a delicious and unique condiment that pairs perfectly with a variety of dishes. This chutney is a combination of tangy tomatillos, sweet papayas, and a blend of spices that create a flavorful and versatile topping.


This recipe is inspired by traditional Tanzanian chutneys that are often made with a combination of fruits, vegetables, and spices. Chef Bayo has put his own twist on this classic recipe by incorporating green tomatoes and papayas for a tropical and tangy flavor profile.


How to prepare

  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, then reduce the heat slightly and simmer uncovered until the mixture thickens, which should take about 1 hour.
  5. Add peppers towards the end.
  6. Allow the mixture to cool to room temperature, then cover and refrigerate until ready to use.
  7. The chutney will thicken slightly as it chills.
  8. If you prefer a less liquidy chutney, you can drain a bit off.


  • Add diced mango or pineapple for a sweeter flavor profile.
  • Include chopped jalapenos or red pepper flakes for a spicy kick.
  • Substitute white vinegar for apple cider vinegar for a different tangy flavor.

Cooking Tips & Tricks

Be sure to core and dice the tomatillos and papayas evenly to ensure even cooking and a consistent texture.

- Adjust the amount of sugar and spices to suit your personal taste preferences.

- Stir the chutney frequently while simmering to prevent sticking and ensure even cooking.

- Allow the chutney to cool completely before refrigerating to allow the flavors to meld together.

Serving Suggestions

Serve Chef Bayo's Tanzanian Green Tomato Chutney as a topping for grilled meats, fish, or vegetables. It also pairs well with cheese and crackers or as a spread on sandwiches.

Cooking Techniques

Simmering, Boiling

Ingredient Substitutions

Green tomatoes can be substituted with tomatillos or unripe tomatoes.

- Papayas can be replaced with mangoes or peaches.

- Apple cider vinegar can be swapped with white vinegar or rice vinegar.

Make Ahead Tips

This chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time.

Presentation Ideas

Serve Chef Bayo's Tanzanian Green Tomato Chutney in a small bowl or jar with a decorative spoon for easy serving. Garnish with fresh herbs or a sprinkle of cinnamon for a pop of color.

Pairing Recommendations

This chutney pairs well with grilled chicken, pork chops, or roasted vegetables. It also complements Indian or Middle Eastern dishes as a tangy condiment.

Storage and Reheating Instructions

Store any leftover chutney in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Chef Bayo's Tanzanian Green Tomato Chutney contains approximately 120 calories.


Each serving of Chef Bayo's Tanzanian Green Tomato Chutney contains approximately 30 grams of carbohydrates.


This chutney is low in fat, with less than 1 gram of fat per serving.


There is minimal protein in this chutney, with less than 1 gram per serving.

Vitamins and minerals

The tomatillos and papayas in this chutney provide a good source of vitamin C and vitamin A.


This recipe does not contain any common allergens such as nuts, dairy, or gluten.


Overall, this chutney is a low-fat and low-calorie condiment that provides a good source of vitamins and minerals.


Chef Bayo's Tanzanian Green Tomato Chutney is a flavorful and versatile condiment that adds a tropical twist to any dish. With a balance of sweet and tangy flavors, this chutney is sure to become a new favorite in your kitchen.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It all started when I was visiting my friend, Chef Bayo, in Tanzania. I had always been fascinated by African cuisine and Chef Bayo was known for his mouthwatering dishes that showcased the unique flavors of the region.

One afternoon, Chef Bayo invited me into his kitchen to watch him prepare a special dish for a dinner party he was hosting that evening. As he chopped, stirred, and sprinkled his secret spices into the pot, I couldn't help but be in awe of his culinary skills. The kitchen was filled with the tantalizing aroma of spices and herbs, and I knew that whatever he was cooking was going to be delicious.

As Chef Bayo worked his magic, he explained to me that he was making his famous Tanzanian Green Tomato Chutney. He told me that this chutney was a traditional dish in Tanzania, made with ripe green tomatoes, onions, garlic, ginger, and a blend of spices that gave it a unique and bold flavor. I watched as he simmered the ingredients together, tasting and adjusting the seasoning until it was just right.

After a few hours of cooking, Chef Bayo presented me with a small bowl of the chutney to try. The moment I took my first bite, I was hooked. The tangy, spicy, and slightly sweet flavors exploded in my mouth, leaving me craving more. I begged Chef Bayo for the recipe, but he smiled and told me that it was a family secret that had been passed down through generations.

Determined to recreate this delectable dish at home, I spent the next few days shadowing Chef Bayo in the kitchen, taking notes and memorizing every step of the process. I watched as he carefully selected the freshest green tomatoes, onions, and spices, and cooked them with love and care. I learned how to balance the flavors, adjust the seasoning, and achieve the perfect consistency.

Finally, after much practice and experimentation, I was able to recreate Chef Bayo's Tanzanian Green Tomato Chutney in my own kitchen. The first time I made it for my family, they were amazed by how authentic and flavorful it was. They couldn't believe that I had learned to make such a delicious dish in just a few days.

Since then, Chef Bayo's Tanzanian Green Tomato Chutney has become a staple in my household. I make it for special occasions, family gatherings, and whenever I want to impress my guests with a taste of Tanzania. Every time I cook this dish, I am transported back to that sunny afternoon in Chef Bayo's kitchen, where I first discovered the magic of African cuisine.

I am grateful to Chef Bayo for sharing his knowledge and passion for cooking with me. His recipe has not only enriched my culinary repertoire but also brought me closer to the vibrant and diverse culture of Tanzania. I will always treasure the memory of learning to make Chef Bayo's Tanzanian Green Tomato Chutney and the joy it has brought to me and my loved ones.


| Chutney Recipes | Cider Vinegar Recipes | Green Papaya Recipes | Green Tomato Recipes | Tanzanian Recipes | Tanzanian Vegetarian | Tomatillo Recipes | Yellow Onion Recipes |

Recipes with the same ingredients