Green Chile and Tomatillo Chutney

Total Time
1hr 20mins
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.

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.


Most Helpful

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.

Fran6 January 11, 2009

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.

Converting to vegan July 27, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a