Tomatillo Chutney

Chutney is a sweet-and-sour cooked sauce that can be used as a condiment for any grilled meats, as a dip for tortilla chips mixed with some yogurt or mayonnaise, or as part of a salad dressing.

Serves: 16Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 16


  • 1 Anaheim chili
  • 1½ cups chopped tomatillos
  • 1 cup golden raisins
  • ½ cup chopped sweet onion
  • 2 cloves garlic, minced
  • ½ cup apple cider vinegar
  • 2 Tbsp. lime juice
  • 1 jalapeño pepper, minced
  • ¼ cup sugar
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. cumin


  • Roast Anaheim chili under broiler or over gas flame until skin is blackened. Place in paper bag and let steam for 10 minutes. Peel, seed, and coarsely chop.
  • In medium saucepan, combine prepared chili, tomatillos, raisins, onion, garlic, vinegar, lime juice, jalapeño, sugar, salt, pepper, and cumin and bring to a boil. Reduce heat and simmer for 45–50 minutes or until mixture begins to thicken, stirring occasionally.
  • Store chutney, covered, in refrigerator for 2 weeks or freeze up to 3 months.