Comments on: Tomatillo Chutney

By: Errol

Errol — Tue, 29 Jun 2010 06:08:02 +0000

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.

By: Errol

Errol — Mon, 17 May 2010 01:06:12 +0000

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.

By: Clive

Clive — Sat, 24 Oct 2009 14:38:35 +0000

has Matt and Kirsty arrived yet

By: Mitch

Mitch — Tue, 22 Sep 2009 20:59:10 +0000

HI! Great recipe. Will give it a go. This is the first time I have ever grown Tomatillos.
Thanx.

By: colin

colin — Mon, 21 Sep 2009 21:02:29 +0000

Sounds good to me, will have a go at this one as we have rather a lot of tomatillos this year!

By: emma

emma — Wed, 16 Sep 2009 00:05:44 +0000

It’s tomato sauce, with integrity and honour!

By: sophie

sophie — Thu, 10 Sep 2009 07:58:07 +0000

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

By: emma

emma — Wed, 09 Sep 2009 20:14:21 +0000

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…