Cooked - Hot Tomatillo Chutney

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot Tomatillo Chutney

5.0

1 kg (2 ¼ pound) tomatillos (or green tomatoes)

450 g (1 pound) apples, peeled, cored and chopped

2 onions, peeled and chopped

2 chillies, deseeded and finely chopped

85 g (½ cup) raisins

120 g (½ cup) natural cane sugar

250 ml (1 cup) apple cider vinegar

1 tbsp mustard seeds

1 cinnamon stick, broken in half

1 tsp salt

Remove the husks of the tomatillos and wash the fruits (they have a somewhat sticky layer on them).
Chop them roughly, then put them in a large pan with the rest of the ingredients.
Bring to boil and let simmer for about 1 hour.
Remove the cinnamon stick and pour the chutney into warm sterilized jars, cover and seal.
It’s a good idea to leave the chutney for at least a month before eating, as it allows the taste to mature.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Chutney

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 36 weeks ago

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