Ingredients for Green Chile And Tomatillo Chutney
- 2 cups tomatillos
- 1 large onion
- Poblano Pepper
- 1 cup packed light brown sugar
- Apple Cider Vinegar
- ¼ teaspoon salt
- 1 teaspoon ground cumin
- Red Chili Powder
- 2-4 green chilies, finely minced
- ½ cup white vinegar
- ½ cup water
- ½ teaspoon ground coriander
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How to Make Green Chile And Tomatillo Chutney
- Combine 1 large onion, roughly chopped, and 2 cups tomatillos, husked and roughly chopped, in a blender or food processor. Pulse until coarsely chopped, but not pureed.
- In a large, heavy-bottomed saucepan, combine the onion-tomatillo mixture with 2-4 green chilies (depending on desired heat level), finely minced; 1 cup packed light brown sugar; ½ cup white vinegar; ½ cup water; 1 teaspoon ground cumin; ½ teaspoon ground coriander; and ¼ teaspoon salt.
- Bring the mixture to a boil over high heat.
- Reduce heat to low and simmer gently, stirring occasionally, until the sauce has thickened to a relish-like consistency – approximately 1 hour. The chutney will thicken further as it cools.
- Remove from heat and let cool completely. Taste and adjust seasoning as needed.
- (Optional) To preserve: Ladle the cooled chutney into sterilized pint jars, leaving ½ inch headspace. Wipe the rims clean, and seal with lids and rings.
- (Optional) Process in a boiling water bath for 20 minutes. Ensure jars are completely submerged by at least 1 inch of water. Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal.
- Store in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
295g
Fat
1g
Carbs
26g
