Description
Learn to make this easy and tasty homemade Tomatillo Chutney. Best served as part of a cheeseboard, and even meat.
Ingredients
Units
Scale
- 900g (2lbs) fresh tomatillos, peeled and chopped
- 1 onion, chopped
- 2 jalapeno peppers, peeled, seeded and chopped
- 5cm (2in) fresh ginger root, grated
- 200g (1 cup) brown sugar
- 250ml (1 cup) apple cider vinegar
- 3g (1 tsp) ground cumin
- 3g (1 tsp) red chilli powder
- 12g (2 tsp) salt
Instructions
- Place all the ingredients in a large, heavy-bottomed pan.
- Stir over a medium heat until all the sugar has dissolved then bring to the boil.
- Lower the heat to a simmer, then cook, uncovered, for 1 hour or until the chutney has thickened.
- Pour into hot sterilised jars and seal.
- Label, once cooled. Enjoy!
Notes
- You can swap half of the tomatillos with green tomatoes.
- Poblano peppers can be used instead of jalapeno peppers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chutney
- Method: Boil
- Cuisine: American