Recipe Idea: Tomatillo Chutney, Lemony, Versatile
Hi. It’s Lois at Recipe Idea Shop, telling you about some wonderful vegan Tomatillo Chutney. 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’s a bummer.
Because I like the chutney so much, one year I decided to make some and give it away for Christmas. That was tough because 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.
My original chutney recipe came from a fabulous cookbook, Fresh from the Vegetarian Slow Cooker by Robin Robertson. Robertson’s recipes are always delicious and she has published several vegan and vegetarian cookbooks. I highly recommend her cookbooks.
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.
Read on for recipes and nutrition…
- 4 cups chopped fresh tomatillos
- 4 green onions (white and tender green parts only)
- 1 cup golden raisins (can substitute brown raisins)
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 1-1/2 tablespoons peeled and grated fresh ginger
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- Place all ingredients in a 3-1/2 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.