Tomatillo magic

til1The tomatillos have been one of the success stories from the community garden, and I grabbed a bunch of windfalls today, along with a collection of not-yet-ripe tomatoes that the squirrels had nibbled and rejected. I’ve used tomatillos in a Spanish omelet (very successful), and in a corn-tomatillo salsa (also rather nice). But I had almost two kilos of the tomatoes and tomatillos mix, so I wanted something I could make and keep. Google offered several recipes for chutney, including one that suggested a 3-hour boil down. I rejected that, and blundered into a Dutch blog called Grown to Cook, which seems to be my sort of blog. (Not WordPress, sadly, so no “follow” button that I could find).

Among other things, blogger Vera writes about a yeast-based chocolate cake that comes from a recipe book I own (so I have no excuse not to try it). And she has a tomatillo chutney that sounded beautifully non sweet and (more importantly) was easily adaptable to the ingredients I had in the pantry. I used golden sultanas rather than raisins, and I crushed the mustard seeds before adding them, but things stayed more or less the same. Yes, chutney takes time to prep and boil, but it’s pretty damn easy.


Green tomato/tomatillo chutney (adapted from Grown to Cook website)

1 kg tomatoes, washed and coarsely chopped (remove the parts the critters nibbled at)
1 kg tomatillos, husked, washed and coarsely chopped
750 g apples, peeled and coarsely chopped
3 onions, chopped
1 cup golden sultanas
1 cup sugar
2 cups cider vinegar
2 tbsp mustard seeds, lightly crushed
2 tsp salt
3 small chiles, seeded and chopped (use more next time)

Throw all the ingredients into a large saucepan, bring to the boil and then simmer about an hour until it’s chutney thick. Bottle in sterilized jars. Water bath for 10 minutes. I ended up with 11 jars, which was a lot more than I expected. I’d better like it.

At first bite, I thought this chutney was going to be vinegary rather than sour-sweet, but it seemed to mellow overnight and now has a rather mysterious “what is this?” sort of taste. A little extra spice would be nice — my chiles were very small, and not that spicy.

I also came back with another dozen of the radish/turnip thingies, which my fellow gardener assures me are actually turnips, not radishes, so the last blog entry is flat out wrong. What do I do with these?


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