You may also like
Categories:
red bell peppers green bell pepper green onions jalapeno chilies red wine vinegar fresh corn kernels brown sugar fresh cilantro salt garlic cayenne pepper ground cumin
Viewed: 66 - Published at: 5 years agoIngredients
- 1 lb tomatillo, husked, rinsed and quartered
- 2 small red bell peppers, cored, seeded and thinly sliced
- 1 small green bell pepper, cored, seeded and thinly sliced
- 8 green onions, thinly sliced
- 4 small jalapeno chilies, seeded and minced
- 2/3 cup red wine vinegar
- 1/2 cup fresh corn kernels
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
Method
- Bring all ingredients to boil in large saucepan, stirring frequently.
- Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
- Cool completely, then cover and refrigerate until ready to serve.
- (Chutney can be prepared 5 days ahead.).
