Best Tomatillo Jalapeno Chutney Recipes

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

TOMATILLO-JALAPENO CHUTNEY

Tomatillo-Jalapeno Chutney image

This zippy accompaniment is good with grilled meats, poultry or seafood. From a September 1986 issue of Bon Appetit in the "Cooking Class" section.

Provided by Leslie in Texas

Categories Peppers

Time 1h

Yield 2 cups

Number Of Ingredients 13

Ingredients

1 lb tomatillo, husked, rinsed and quartered
2 small red bell peppers, cored, seeded and thinly sliced
1 small green bell pepper, cored, seeded and thinly sliced
8 green onions, thinly sliced
4 small jalapeno chilies, seeded and minced
2/3 cup red wine vinegar
1/2 cup fresh corn kernels
1/4 cup firmly packed light brown sugar
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Steps:

Bring all ingredients to boil in large saucepan, stirring frequently.
Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
Cool completely, then cover and refrigerate until ready to serve.
(Chutney can be prepared 5 days ahead.).

Nutrition Facts : Calories 295.3, Fat 3.5, SaturatedFat 0.5, Sodium 1201, Carbohydrate 67.2, Fiber 10.5, Sugar 46.6, Protein 7.5