Stephen Pyles's Tomatillo-Jalapeno Chutney

Ingredients

• 1 pound fresh tomatillos, husks removed, rinsed and quartered
• 2 small sweet red peppers, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 8 scallions, thinly sliced
• 1 clove garlic, peeled and minced
• ½ cup fresh corn kernels
• 1 tablespoon chopped fresh coriander
• 4 small fresh jalapeno peppers, seeded and minced
• ¼ cup light brown sugar, firmly packed
• ⅔ cup red-wine vinegar
• 1 teaspoon salt
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    302 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 10 grams dietary fiber; 43 grams sugars; 6 grams protein; 1196 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for 30 to 35 minutes, until mixture has thickened.
2. Transfer to sterilized canning jars and seal according to manufacturer’s directions or refrigerate.