Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
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.