Stephen Pyles's Tomatillo-Jalapeno Chutney
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound fresh tomatillos, husks removed, rinsed and quartered
- 2small sweet red peppers, seeded and thinly sliced
- 1green bell pepper, seeded and thinly sliced
- 8scallions, thinly sliced
- 1clove garlic, peeled and minced
- ½cup fresh corn kernels
- 1tablespoon chopped fresh coriander
- 4small fresh jalapeno peppers, seeded and minced
- ¼cup light brown sugar, firmly packed
- ⅔cup red-wine vinegar
- 1teaspoon salt
- ¼teaspoon ground cayenne pepper
- ¼teaspoon ground cumin
Nutritional analysis per serving (4 servings)
145 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 3 grams protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.
Private Notes
Comments
Not enough left for step 2.
This was excellent with cajun turkey instead of the standard cranberry chutney.