This is amazing stuff. Adapted from Pam Corbin’s recipe for “Seasonal Chutney” which she adapted from Hugh Fearnley-Whittingstall’s “Glutney”.
1kg marrows or courgettes
1kg tomatilloes or green tomatoes
500g apples
500g onions
250g sultanas
500g sugar (i use the light brown stuff)
600ml white wine vinegar
50g fresh root ginger
Spice Option 1: 10 whole dried or fresh piri-piris, 2tsp black peppercorns, & 1 tsp coriander seeds
Spice Option 2: 4 tsps mixed pickling spice
Dice all the veg pretty small and chop the onions finely and the ginger very finely. Throw all the ingredients, except the sugar, into a big pan. Simmer gently until it’s pretty mushy. Add sugar. Continue to simmer gently until it’s a good dark brown colour and the consistency you want. Put into warm sterilised jars. Best if you can leave it at least a month to mature before eating!
hi
sounds yummy but what do you eat it with? We don’t seem to eat as much chutney in Australia, all I can remember was pickles with corned beef. And Indian pickles/chutneys… I can imagine this on a roast beef sandwich, not that I’ve ever had one in Portugal…
It’s particularly good with cheese / cold meats. or with sausages, roast meats, barbecues. also in fishfinger sandwiches!!! once you open a jar you’ll want it with most things
It’s tomato sauce, with integrity and honour!
Sounds good to me, will have a go at this one as we have rather a lot of tomatillos this year!
HI! Great recipe. Will give it a go. This is the first time I have ever grown Tomatillos.
Thanx.
has Matt and Kirsty arrived yet
I played around with the recipe as some ingrediants arnt here in NZ, but the relish/chutney I made was just as nice. Some heated on a piece of toast= real yummy.
The other thing I made out of them was a jam, used apples to get the pectin levels up, it tastes mild marmaladey but is real nice. I am also thinking of a tomatillo pie, much the same as a capegooseberry pie it should be nice.
Made my 2nd batch of ‘my recipe’ relish, it tastes really good and I also did a capegooseberry version which was awesum.
Recipe Tomatillo relish/chutney= 1kg apple pre-cooked in white vinegar, 1/2kg apple stewed, Tomatillos and green tomatoes diced ( I think I had about 2 kgs all up,shake of white pepper, a bit of salt, 3/4 tspn ground cloves, 3/4 tpsn cinamon, dash of mixed spice light, dash of Tumeric, approx 1 1/2 to 2 cups white vinegar ( possibly more, try tasting, good sprinkle of raisens, touch of crushed chillis, and a few onions. Simmer all in a jam pan till constentcy ready to add the sugar, Sugar wise I tasted til I considered I got this right, I used a combo of white and brown sugar; reason being I had run out of brown sugar. Cook til ready. Spices= you could add heavier quantities, but I taste as I go. This made me about 8 bottles of relsih. I Have used the relish with sausages, pies, and I will even cook with it in a slow cooker.
I just basically made it up as I went, next time I shall vitamise the tomatillos and do ‘fresh’ as the recipe I made was from frozen Tomatillos
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Capegooseberry relish
I picked the last of my capegooseberries I had approx 3/4 of a lb (800 on kg scale not quite a kg),I got a bit heavy handed with the vineger, and added 2 cups, simmering I added the spices, dash of mixed spice, hint of Tumeric, 3/4 tspn grnd cloves, 3/4 tspn cinnamon, good sprinkle of raisens (sultanas will do) touch of crushed chilli, and sugar to taste= brown, a sprinkle of onions. All this simmered till I considered ready, tasting as I went.
= again the end result was delightful, we have used it in meats poutry, and a side dish instead of tomato sauce with fish & chips. It didnt really make much but the jam jar plus a bottle was a surprise.
Experiment, experiment is my key.