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  Tomatillo Chutney



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3 cups tomatillos
1 cup water
1/3 cup sweet onion, diced
1/3 cup raisins
2 cups sugar
1 cup apple cider vinegar
1 Tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes

To prepare tomatillos, remove husk covering and any remaining stem. There will be a
lightly sticky feeling to the tomatillos—this is normal. Soft spots or discoloration are not normal,
but can be cut out and discarded in most cases. Wash well under running water. Cut tomatillos
into quarters.
Combine tomatillos and water in a deep saucepan, bring to a boil, lower heat, cover and
simmer 15 minutes. Add onion and raisins, stir to combine, cover and cook 30 minutes, until
onion is tender.
Add remaining ingredients, bring to a boil, reduce heat to low and simmer uncovered.
Stir occasionally until mixture is thick and turns darker—about 2 hours. Remove from heat,
spoon into jars, cover and refrigerate for up to three weeks. Makes approximately 2 cups.
If you want to make a triple batch of chutney to put up in jars, start with a very deep
pot, since the mixture bubbles as it thickens.
Be sure jars and mixture are hot when filling them. Submerge filled jars in a deep boiling
water bath that covers the top of each jar. Process for 15 minutes, then cool to room temperature
before storing in a dark place.
Serve chutney with Stuffed Arepas, fish or veggies, or as a condiment with curry.

Copyright © 2010 Stefanie Samara Hamblen