Recipe found on

Yields 3 cups


  • 2 lbs fresh tomatillos, peeled and chopped
  • 1 onion, chopped
  • 2 jalapeno or poblano peppers, peeled, seeded and chopped
  • 2 inch fresh ginger root, grated
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 2 tsp salt


Place all the ingredients in a large, heavy-bottomed pan. Stir over a medium heat until all the sugar has dissolved then bring to the boil. 

Lower the heat to a simmer, then cook, uncovered, for 1 hour or until the chutney has thickened. 

Pour into hot sterilized jars and seal. Label, once cooled. Enjoy!