Stephen Pyles's Tomatillo-Jalapeno Chutney

Name: Stephen Pyles's Tomatillo-Jalapeno Chutney
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 1/2 cups
Cuisine: southwestern
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; 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

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Far From India, the Appeal of Chutneys Grows and Grows

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Ingredients

Yield:1½ cups

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

Ingredient Substitution Guide

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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.