Best Tomatillo Jalapeno Chutney Recipes

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STEPHEN PYLES'S TOMATILLO-JALAPENO CHUTNEY



Stephen Pyles's Tomatillo-Jalapeno Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

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

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

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