Tomatillo Jalapeno Chutney Recipes

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TOMATO TOMATILLO CHUTNEY - 'TOM TOM'



Tomato Tomatillo Chutney - 'Tom Tom' image

Sweet and tangy!

Provided by Effie

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h45m

Yield 25

Number Of Ingredients 12

5 cups chopped green tomatoes
4 cups fresh tomatillos, husked, rinsed, and chopped
1 ½ cups golden raisins
1 ½ cups chopped onion
2 ¼ cups packed brown sugar
½ teaspoon salt
1 ¾ cups apple cider vinegar
1 ½ tablespoons pickling spice
1 ½ teaspoons chili powder
2 tablespoons finely chopped crystallized ginger
1 tablespoon brown mustard seed
5 (1 pint) canning jars with lids and rings

Steps:

  • Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g

ROASTED TOMATILLO RELISH



Roasted Tomatillo Relish image

It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.

Provided by By Cheri Liefeld

Categories     Condiment

Time 50m

Yield 6

Number Of Ingredients 11

1/2 lb tomatillos, husks removed, rinsed
1 small red onion, cut into 1/4-inch slices
1 jalapeño chile, halved, seeded
Canola oil
2 cloves garlic, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon packed brown sugar
1/2 teaspoon salt

Steps:

  • Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
  • Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
  • In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
  • Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.

Nutrition Facts : ServingSize 1 Serving

APPLE AND TOMATO CHUTNEY



Apple and Tomato Chutney image

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Provided by cheap chef

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 4h

Yield 75

Number Of Ingredients 12

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

Steps:

  • Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
  • Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
  • Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g

TOMATILLO RELISH



Tomatillo Relish image

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 4 pints.

Number Of Ingredients 16

1 pound tomatillos, husks removed, quartered
1 pound plum tomatoes, quartered
2 medium green peppers, seeded and quartered
1 medium sweet red pepper, seeded and quartered
4 jalapeno peppers, seeded
1 large onion, quartered
1 whole garlic bulb, separated into cloves
1/4 cup fresh cilantro leaves
1/4 cup packed fresh parsley sprigs
1/2 cup olive oil
1/2 cup cider vinegar
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons canning salt
1-1/2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
4 tablespoons bottled lemon juice

Steps:

  • In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.

Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

GREEN CHILE AND TOMATILLO CHUTNEY



Green Chile and Tomatillo Chutney image

The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well.

Provided by Bev in NY

Categories     Onions

Time 1h20m

Yield 3 pints

Number Of Ingredients 8

10 fresh tomatillos, peeled and quartered
1 cup chopped onion
1/2 cup poblano pepper, roasted,peeled,seeded,and chopped
1 cup sugar
1 cup apple cider vinegar
2 teaspoons salt
1/2 teaspoon cumin
1 1/2-2 teaspoons red chili powder

Steps:

  • Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
  • Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
  • Place over high heat and bring to boil.
  • Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
  • Cool and serve.
  • If desired it may be preserved in pint jars.
  • To preserve, place sealed, pint jars in a large pot.
  • Cover with water approximately 1 inch above jars.
  • Bring water to a boil.
  • Maintain boiling water for 20 minutes.
  • Remover jars from water and cool, making sure lids form a vacuum.

Nutrition Facts : Calories 338.8, Fat 1.5, SaturatedFat 0.2, Sodium 1570.8, Carbohydrate 80.3, Fiber 3.4, Sugar 73.8, Protein 1.8

STEPHEN PYLES'S TOMATILLO-JALAPENO CHUTNEY



Stephen Pyles's Tomatillo-Jalapeno Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

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
1/2 cup fresh corn kernels
1 tablespoon chopped fresh coriander
4 small fresh jalapeno peppers, seeded and minced
1/4 cup light brown sugar, firmly packed
2/3 cup red-wine vinegar
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin

Steps:

  • 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.
  • Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 22 grams

TOMATILLO-JALAPENO CHUTNEY



Tomatillo-Jalapeno Chutney image

This zippy accompaniment is good with grilled meats, poultry or seafood. From a September 1986 issue of Bon Appetit in the "Cooking Class" section.

Provided by Leslie in Texas

Categories     Peppers

Time 1h

Yield 2 cups

Number Of Ingredients 13

1 lb tomatillo, husked, rinsed and quartered
2 small red bell peppers, cored, seeded and thinly sliced
1 small green bell pepper, cored, seeded and thinly sliced
8 green onions, thinly sliced
4 small jalapeno chilies, seeded and minced
2/3 cup red wine vinegar
1/2 cup fresh corn kernels
1/4 cup firmly packed light brown sugar
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Steps:

  • Bring all ingredients to boil in large saucepan, stirring frequently.
  • Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
  • Cool completely, then cover and refrigerate until ready to serve.
  • (Chutney can be prepared 5 days ahead.).

Nutrition Facts : Calories 295.3, Fat 3.5, SaturatedFat 0.5, Sodium 1201, Carbohydrate 67.2, Fiber 10.5, Sugar 46.6, Protein 7.5

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