Tanzanian Green Tomato Chutney - cooking recipe

Ingredients

12 ounces green tomatoes or 12 ounces tomatillos, chopped
2 large onions, chopped
1 teaspoon salt
2 cups apple cider vinegar
3 cups sugar
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 chili pepper, sliced, to your taste

Preparation

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