Tomatillo-Jalapeno Chutney |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This zippy accompaniment is good with grilled meats, poultry or seafood. From a September 1986 issue of Bon Appetit in the Cooking Class section. Ingredients:
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 |
Directions:
1. Bring all ingredients to boil in large saucepan, stirring frequently.
2. Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
3. Cool completely, then cover and refrigerate until ready to serve.
4. (Chutney can be prepared 5 days ahead.).
|
|