Green Chile and Tomatillo Chutney

Name: Green Chile and Tomatillo Chutney
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 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

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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.

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READY IN: 1hr 20mins

YIELD: 3 pints

UNITS: US

INGREDIENTS

Nutrition

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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