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OR Mushroom Stories, Edible Portland
Basket Flat Ranch
Potato Commission




Tomatillo Chutney

My personal favorite way to prepare tomatillos is tomatillo chutney with Indian flavors, from a recipe inspired by Monica Bhide. It’s my go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.

Most Asian and Indian grocers stock fresh curry leaves, but the dried version is also acceptable. Since there really isn’t a good substitute for curry leaves, skip them if you can’t find the real thing.

2 Tbsp vegetable oil
5 fresh curry leaves
1/2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp fenugreek seeds
1 tsp onion seeds
1/2 tsp black mustard seeds
P inch of asafetida
3 green chiles, seeded and finely chopped
3 cups diced green tomatillos (15-18 medium-size tomatillos)
1 Tbsp grated fresh ginger
1/4 cup sugar
1/2 cup water
1/4 cup cider vinegar
1/2 cup coarsely chopped cilantro
1 tsp kosher salt

1. Heat the vegetable oil in a heavy skillet over medium-high heat. When the oil begins to shimmer, add curry leaves, cumin, fennel, fenugreek, onion seeds, black mustard seeds and asafetida. When the seeds begin to sizzle, after about 1 minute, add chiles, tomatillos, ginger and sugar, and combine well.

2. Add the water and vinegar, and bring to a boil. Reduce the heat to medium low and simmer gently for about 35 minutes, or until the tomatillos are soft and the liquid is syrupy.

3. Remove from heat; add cilantro and salt, and mix to combine. Transfer to a container and cool. Refrigerate between uses.

Makes 2 generous cups

Recipe by Ellen Jackson

Photo by Sara Remington




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