Apple and Tomatillo Chutney

apple tomatillo chutney

apple and tomatillo chutneyChutneys are one of those foods that nearly every one has a version of. But I associate them primarily with Irish and Indian food. My Irish grandfather adored chutneys, however, the first time I had this wonderful condiment was in an Indian restaurant.

But we do learn something new everyday. I whipped up this batch when a friend of mine who lives in Alabama was visiting.

“What are you making?” she asked.

“Chutney,” I responded.

“Huh. I thought that was a southern thing,” she said.

“Really? Chutneys are popular in Alabama?” I asked.

“Are you kidding me? I’ve never been to a barbecue without one,” she said.

So I checked “learn something new today” off of my to-do list, and the two of us happily dug into this batch of spicy and citrusy chutney.

It’s perfect with pork, chicken, on sandwiches, or even with sliced baguette as a party appetizer. I hear it’s also great at barbecues.

 

Print Recipe
Apple and Tomatillo Chutney
Apple and Tomatillo Chutney
Course Sides
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Sides
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Apple and Tomatillo Chutney
Instructions
  1. Husk and wash the tomatillos. Roughly chop them.
  2. Place all of the ingredients in a medium saucepan, and bring to a light simmer over medium heat. Cover, and reduce heat to low.
  3. Cook for 20 minutes stirring occasionally. Uncover to reduce any remaining liquid.
    Apple Tomatillo Chutney
Recipe Notes

Calories per serving: 141 per serving

Fat per serving: 0.7g

 

It’s perfect with pork, chicken, on sandwiches, or even with sliced baguette as a party appetizer. These are the steps to making chutney.