Tomatillo-jalapeno Chutney

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 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

Recipe

• 1 bring all ingredients to boil in large saucepan, stirring frequently.
• 2 reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
• 3 cool completely, then cover and refrigerate until ready to serve.
• 4 (chutney can be prepared 5 days ahead.).