Tomatillo Chutney (Slow Cooker Recipe) has a tangy lemon flavor. You will want to eat this.
Slow Cooker Tomatillo Chutney tastes great on chicken, pork, fish or rice.
Tomatillo Chutney, a lemony, versatile condiment, dresses up your meal.
This wonderful vegan Tomatillo Chutney is simple to make in the slow cooker. The recipe is a bit serendipity. It is modeled after another chutney recipe.
When late summer rolls around, I can usually find green tomatoes to make my delicious Green Tomato Chutney. I cook a big pot of it in my slow cooker, and can it to use throughout the year. But sometimes I miss the green tomato season because I'm out of town or slow to get to the Farmers Market. That was a bummer until I realized I could use green tomatillos.
Recipe Development
Because I like the chutney so much, one year I decided to make some and give it away for Christmas. I thought others would enjoy it, too, and I was right. But it was tough to find the ingredients. At Christmastime, there are no green tomatoes. I took a chance and subsituted tomatillos, which are readily available year round at one of the ethnic groceries in Harrisonburg. Wow, it was good! Tomatillos add a little lemony flavor to the chutney. Using tomatillos instead of green tomatoes is my preferred way to make chutney now.
My original chutney recipe came from a fabulous cookbook, Fresh from the Vegetarian Slow Cooker (affiliate link) by Robin Robertson. Robertson's recipes are always delicious and she has published several vegan and vegetarian cookbooks. I highly recommend her cookbooks.
How to Store and Serve Chutney
Chutney lasts up to one month in a tightly-sealed container in the refrigerator. When we made it, Don and I canned several pint jars of it to give away for gifts, and canned chutney, of course, can be put in the pantry and kept for a year or more.
I love this Tomatillo Chutney over chicken, rice or beans. I have taken it to a potluck with some warm diced chicken mixed in, and it was a hit. If you would like a complete meal, mix in a cup or cup-and-a-half of cooked rice. Or simply serve it over rice.
What You Need
You need a knife, cutting board, measuring cups and spoons, and a slow cooker. It's best to can your chutney so get yourself a good canner.
Tomatillo Chutney Recipe
Author: Recipe Idea Shop
Ingredients
- 4 cups chopped fresh tomatillos
- 4 green onions white and tender green parts only
- 1 cup golden raisins can substitute brown raisins
- ¾ cup sugar
- ⅓ cup apple cider vinegar
- 1-½ tablespoons peeled and grated fresh ginger
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
Instructions
- Place all ingredients in a 3-½ quart slow cooker.
- Cover and cook on low for 3 to 4 hours.
- Remove the lid and let cool completely before storing in the refrigerator.
- Alternative: Fill clean pint jars with chutney and can it.
Tomatillo Chutney (Slow Cooker Recipe) takes less than 5 hours and will keep a YEAR.
You May Also Like These Recipes
- Green Tomato Chutney
- Tomato Basil Chutney
- Gluten Free Tomato Basil Pie
- Tomato Basil Pie
- Middle Eastern Black Bean Ful
- Easy Oven Roasted Spatchcocked Chicken
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
