• Red Pepper and Tomatillo Chutney


Red Pepper and Tomatillo Chutney

By Heather Meyer

Makes 4 cups.


  • 2 tablespoons coconut oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon yellow mustard seeds
  • 4 whole dried hot chilies
  • 10-12 tomatillos, husked and washed, chopped
  • 2 seeded and minced red bell peppers
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons sugar
  • ½ teaspoon ground turmeric
  • ½ cup water
  • Juice of 1 lemon
  • 1 teaspoon salt


Heat the coconut oil on medium heat in a large sauté pan, and add the spices and chiles. Cook for one minute, then add the tomatillos, peppers, ginger, sugar, turmeric, water. Bring to a simmer and cook for about 20 minutes. Check for seasonings, and reduce more if you prefer a thicker consistency. Finish with the lemon juice, and remove the dried chilies. Add more sugar if needed.

This will last in a glass jar in the refrigerator for 6 days. Perfect with grilled meats, sausages, pancetta, and white fish.

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