Green Chile and Tomatillo Chutney
Elevate your condiment game with this smoky, tangy Green Chile and Tomatillo Chutney! Featuring roasted tomatillos, Anaheim or Hatch green chiles, and a hint of jalapeño heat, this vibrant recipe balances zesty lime juice with a touch of honey for the perfect blend of flavors. Roasting the vegetables brings out their natural sweetness and imparts a subtle charred depth, while fresh cilantro and warm cumin add an herbaceous and earthy twist. Smooth and versatile, this chutney pairs beautifully with tacos, grilled meats, or your favorite savory snacks. Quick to prepare and irresistibly bold, it's a must-try for spice lovers seeking a unique, flavorful dip or topping.
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Recipe Information
Ingredients
- 8 medium Tomatillos
- 3 large Green chiles (such as Anaheim or Hatch)
- 1 small Jalapeño pepper
- 2 large Garlic cloves
- 0.5 cups Cilantro leaves
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground cumin
- 2 tablespoons Water (optional)
Instructions
Preheat your oven to 425°F (220°C).
Peel the husks off the tomatillos and rinse them well under running water to remove their sticky residue.
Place the tomatillos, green chiles, jalapeño pepper, and unpeeled garlic cloves on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes, turning occasionally, until they are charred and softened.
Remove the baking sheet from the oven and let the roasted vegetables cool for 5-10 minutes.
Peel the skins off the green chiles and jalapeño pepper. Remove the stems and seeds if a milder chutney is desired.
Peel the roasted garlic cloves and transfer them, along with the tomatillos, green chiles, jalapeño, cilantro leaves, lime juice, honey, salt, and ground cumin, to a blender or food processor.
Blend the mixture until smooth, scraping down the sides as needed. Add 1-2 tablespoons of water if the chutney is too thick.
Taste and adjust seasoning with more salt or lime juice if needed.
Transfer the chutney to a serving bowl and let it cool to room temperature before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 44.8 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
