Satsuma and Tomatillo Chutney

Wow.  Here we are in 2012.  Where did the last year go?  How did the holidays zip by so fast?  Sometimes I feel like every day, week and passing month is nothing but a blur!  Next month I will have been blogging for a year, and I look back at how much I have learned over the past 11 months.

I never imagined I would Ever start a blog.  EVER.  But once I started, the writing process was so cathartic and the interaction with other people from all over the world that have become friends has been so amazing and surprising that I was hooked from the beginning.  The desire to improve my little blog and my photography and my cooking has kept me constantly moving forward, growing and learning.  It has been Wonderful!  

So now, January is well under way, and it’s time to get back to some sort of normal routine.  I don’t typically make New Year’s resolutions; I tend to make goals for myself throughout the year instead.  I believe there is always room for improvement and ways to grow and learn so I don’t limit that to the first of the year.   My immediate goals are to get into a more consistent workout routine, work on getting more fruits and veggies into my diet, spend more time in the kitchen, post to my little blog more often and continuously work to improve my photography.  :)

Phew!  That’s a lot to focus on, but I believe I can do it!

My first recipe of the new year is something completely different for me.   Chutneys, relishes and preserves are foreign territory for me.  Aside from these candied peppers I made last year, I’ve never attempted anything like this.   Due to an overabundance of satsumas (thanks to my sister-in-law Vera) I was forced to start thinking out of the box for ways to use them up before going bad.  Add to that my newfound obsession with tomatillos, and I figured a chutney would be just the thing to try out.

 

I’ve been fascinated with these little green fruits encased in a papery shell.  Aside from salsa verde in Mexican cuisine, I had never tried tomatillos before or attempted to cook with them.  Imagine my delightful surprise when I bit into a slice of the first one I cut open to find they taste very similar to apples!

After a little research on what exactly constitutes a chutney (vs a relish), I pulled whatever ingredients I had on hand and came up with my own.  The result:  not bad!  Even Spicehubby liked it (and we all know how picky he is!).  LOL

 

 Satsuma & Tomatillo Chutney 

5 med-large tomatillos, roughly chopped

8 satsumas, peeled and separated

1/2 yellow onion, diced

1/4 cup raisins

1/2 cup apple cider vinegar

1/2 cup brown sugar

2 tsp Malaysian Seven Seas Curry

Place all chopped fruit/vegetables into large heavy saucepan.  Add apple cider vinegar and bring mixture to a boil over high heat.

Reduce heat to a low simmer and add sugar and seasoning.  Simmer until mixture thickens, about 1 hour.

Allow to cool completely then pour into 3 sterile pint jars.  Seal and refrigerate or follow these instructions for preserving.

Serve over a block of cream cheese or a warmed brie with crackers for a quick party or appetizer solution.

Have you set new goals for yourself?  Any New Year’s Resolutions?  Do share so we can help keep each other on track  ;)

 

5 thoughts on “Satsuma and Tomatillo Chutney

    • Jen, I’ve always felt like new year’s resolutions were just a set up for failure. It’s too easy to give up after the first stumble if you think the first of the year is your only chance to make changes.

      I’m excited about starting a new year and standing on the brink of all sorts of possibilities :D

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