We failed on our attempts to photograph this relish, so here’s a photo of our cat instead.

Admittedly, tomatillos seem a little head-cocky when in the chutney realm. But the farm and its abundance requires a certain amount of creativity.

At first glance, the sugar amount seems a little high for what we do. Yet the flavor is oddly balanced and awesome dolloped on top of a bowl of rice or as a spread on a turkey sandwich.

Makes: 3 cups
Keeps: 3 weeks
Store: Refrigerator
Time: 1 1/2 hour

1 TBSP olive oil

5 curry leaves

1/2 cumin seed

1/4 tsp fenugreek

1/2 tsp black mustard seed

1/4 tsp asafetida

1 lb diced tomatillo

1/4 cup jalapeños, seeded and diced

1/4 cup onion

2 TBSP sugar

1/3 cup water

1 TBSP tumeric

1/2 cup cilantro, chopped

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon


Heat skillet and add oil

Add curry leaves, cumin, fenugreek, black mustard, asafetida

Add tomatillo, peppers and onions, sugar and water. Sauté until soft and the liquids are bubbling.

Add turmeric, stir in and turn off heat.

Be sure to cook the tumeric for at least five minutes. Dried turmeric is bitter and needs to cook.

Once made, this will pretty much go on everything: Tomatillo pickle & chips. Nachos. Grilled chicken. Rice. By the spoonful.

If there ever a Viognier-hungry pickle, you’ve found it.