Green Chile and Tomatillo Chutney

READY IN: 1hr 20mins
Recipe by Bev in San Jacinto

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.

Top Review by Fran6

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.

Ingredients Nutrition


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

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