Recipe found on greedygourmet.com
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!