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    You are in: Home / Recipes / Green Chile and Tomatillo Chutney Recipe
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    Green Chile and Tomatillo Chutney

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Bev in NY's Note:

    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.

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    Units: US | Metric


    1. 1
      Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
    2. 2
      Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
    3. 3
      Place over high heat and bring to boil.
    4. 4
      Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
    5. 5
      Cool and serve.
    6. 6
      If desired it may be preserved in pint jars.
    7. 7
      To preserve, place sealed, pint jars in a large pot.
    8. 8
      Cover with water approximately 1 inch above jars.
    9. 9
      Bring water to a boil.
    10. 10
      Maintain boiling water for 20 minutes.
    11. 11
      Remover jars from water and cool, making sure lids form a vacuum.

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    Ratings & Reviews:

    • on January 11, 2009


      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.

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    • on July 27, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Green Chile and Tomatillo Chutney

    Serving Size: 1 (956 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 338.7
    Calories from Fat 13
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1570.7 mg
    Total Carbohydrate 80.2 g
    Dietary Fiber 3.3 g
    Sugars 73.7 g
    Protein 1.8 g

    The following items or measurements are not included:

    poblano peppers

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