Green Chile and Tomatillo Chutney
"The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well."
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
3 pints
ingredients
- 10 fresh tomatillos, peeled and quartered
- 1 cup chopped onion
- 1⁄2 cup poblano pepper, roasted,peeled,seeded,and chopped
- 1 cup sugar
- 1 cup apple cider vinegar
- 2 teaspoons salt
- 1⁄2 teaspoon cumin
- 1 1⁄2 - 2 teaspoons red chili powder
directions
- Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
- Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
- Place over high heat and bring to boil.
- Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
- Cool and serve.
- If desired it may be preserved in pint jars.
- To preserve, place sealed, pint jars in a large pot.
- Cover with water approximately 1 inch above jars.
- Bring water to a boil.
- Maintain boiling water for 20 minutes.
- Remover jars from water and cool, making sure lids form a vacuum.
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Reviews
-
I love it! Besides the poblanos I used several jalapenos and a big fat red cherry pepper from my garden. Will be making this again for sure. -
I grow tomatillos and I've made enough salsa to last a lifetime, so I was looking for something different. I followed this recipe exactly other than I used green peppers and jalepenos from my garden instead of poblanos. The result was delicious. I canned the chutney and that seemed to work well. I will definately make more of this to last me until next summer.
RECIPE SUBMITTED BY
Bev in NY
Barneveld, New York
COVID found us on the east coast so our travels came to a halt. We are now planted in Watervliet, NY. Kind of enjoying it. Back to cooking in an updated kitchen and having all my toys. Good times!
