Stephen Pyles's Tomatillo-Jalapeno Chutney
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
½ cup fresh corn kernels
1 tablespoon chopped fresh coriander
4 small fresh jalapeno peppers, seeded and minced
¼ cup light brown sugar, firmly packed
⅔ cup red-wine vinegar
1 teaspoon salt
¼ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
Nutritional analysis per serving
31 grams carbs; 145 calories; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 598 milligrams sodium; 3 grams protein; 22 grams sugar
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.