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Chutneys 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 on sandwiches or a sliced baguette as a party appetizer. I hear it’s also great at barbecues.
Apple and Tomatillo Chutney
This apple and tomatillo chutney is perfect on sandwiches or a sliced baguette as a party appetizer. I hear it's also great at barbecues.
- 1 lb tomatillos
- 4 medium apples, peeled and chopped
- 1 large white onion, diced
- 1 jalapeno, chopped and seeded
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar, light or dark
- 1/2 cup raisins or dried cranberries
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon kosher salt
- Husk and wash the tomatillos. Roughly chop them.
- Place all of the ingredients in a medium saucepan, and bring to a light simmer over medium heat. Cover, and reduce heat to low.
- Cook for 20 minutes stirring occasionally. Uncover to reduce any remaining liquid.
Amount Per Serving Calories 165Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 140mgCarbohydrates 41gFiber 4gSugar 33gProtein 1g