STEPHEN PYLES'S TOMATILLO-JALAPENO CHUTNEY

Stephen Pyles's Tomatillo-Jalapeno Chutney image

Provided by Florence Fabricant

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 pound fresh tomatillos, husks removed, rinsed and quartered
2 small sweet red peppers, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
8 scallions, thinly sliced
1 clove garlic, peeled and minced
1/2 cup fresh corn kernels
1 tablespoon chopped fresh coriander
4 small fresh jalapeno peppers, seeded and minced
1/4 cup light brown sugar, firmly packed
2/3 cup red-wine vinegar
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin

Steps:

Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for 30 to 35 minutes, until mixture has thickened.
Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 22 grams