Experiments with Tomatillos

[Earthbabe]

Thought I would try and make a tomatillo "salsa" type chutney. Don't know how successful it will be, it is cooking at the moment.

1kg tomatillos halved, 100mls lemon juice, 200mls white wine or distilled malt vinegar, 3 red onions halved and sliced, 2tsps coriander seed, 1tsp cumin seed, 1tsp paprika, 3 medium chillis finely chopped (or to taste!) 3-4 dried chillis, 1tsp salt, 300g sugar.

Pour lemon juice and vinegar over tomatillos, leave to stand 24-48 hours.

Put in saucepan, add all the other ingredients, bring to the boil, simmer to thicken, jar, label. Would suggest leaving for one month to mature before eating.

I am open to suggestions as to how this can be improved. I shall feed back as to what it tastes like once mature. Early tastings are ok and pleasant but not remarkable. The aim is not to bury the flavour of the tomatillos and keep it fresh and a bit lighter than most chutneys given the origins of the tomatillo.

[JazzDuke]

Should work OK, I made some quite hot tomatillo relsih last year, nice. However don't expect a strong tomatillo flavour, there isn't one.

[hils]

How difficult are tomatillos to grow? Do they need greenhouse conditions? etc. etc.
I guess what I really mean is are they worth growing as a serious veggie/fruit crop or just for curiosity value?

[denise]

What is a tomatillo? a tomato crossed with what? I'm puzzled - please enlighten.

[Earthbabe]

Denise have a look at the thread called Tomatillo plant posted by Black Kitty under Fruit and Veg showcase, there are some pics. There is also info at www.gourmetsleuth.com if you do a search of the site.

They are grown from seed. I have had a good 1.2kgs off mine this year. Quite tasty raw. Chutney/relish I made quite nice but hasn't had time to mature yet.

[JazzDuke]

They are physalis, same as cape gooseberry but these are savoury, what the Mexicans use in real salsa (not tomatoes). Greenhouse preferred, quite large plants but heavy croppers. Depends how much you like salsa really.

[denise]

Thank you Jazzduke for info and Thank you Earthbabe for sending the link - looked them up sound very interesting, great flowers, think i'll have to give them a go. at this rate the amount I want to plant i will need another plot - even before i get this i round.
Getting my lotty and signing up to the grapvine has given me back my sanity - all I thought of before was work and now all I talk about is - yea you got it ;-)
Thanks Everyone

[Earthbabe]

You are welcome Denise.

[blackkitty]

I've had a fair crop this year off plants outdoors. I had three in pots but they did become top heavy and keep blowing over and two in the ground which are still producing. I had plans for chutney etc but my OH has eaten most of them before I got a glut. They're great fried or grilled for breakfast or roasted in the oven with peppers etc. I have also used them in salads and salsas. I've given a few away to others to try and most people have thought they were fantastic. I bought seeds from the organic catalogue and they were supposed to be purple ones but I seem to have had one purple plant and four green ones - still more variety. I'll definitely be growing them next year again and would recomend them to anyone to try, especially if you like growing something different.

[monkeybum]

21 Jars of tomatillo chutney in the cupboard and it is fantastic! We only grew six plants but got about a kilo of fruit per plant. They are so easy to grow and don't need much looking after, just don't let them get too tall. We planted ours straight out in the garden next to a sheltered fence and they went nuts. Will deffinately do it again next year.

[Lesley Jay]

Is it Hugh's recipe Monkeybum? Can you post it please?

[Earthbabe]

Oooh yes please monkeybum. Probably too late for me for this year but will deffo be growing them again next year. They are attractive too and a good conversation opener.

[monkeybum]

Yes it is Hugh's. As follows:

1kg marrows or overgrown courgettes diced
1kg tomatillos or green tomatoes peeled and diced
500g cooking apples
500g onions diced
500g sultanas
500g light soft brown sugar
600ml white wine vinegar
2teasp dried chilli flakes (optional)
pinch of salt

for the spice bag:

square of muslin
25g dried ginger pieces (I used fresh no probs)
12 cloves
2 teasp black peppercorns
1 teasp coriander seeds

Tie all spice bag ingredients into muslin sq & put in lrg heavy saucepan (tie with a long piece of string so you can fish it out afterwards)
Put remaining ingredients into pan and simmer gently for 2-3 hours until chutney parts to reveal base of pan when you drag a wooden spoon through it. It should look thick, dark and rich. (pretty much like my perfect man).
Hope that is ok folks.

[Lesley Jay]

Thanks for that Monkeybum!

[Earthbabe]

Yes, that sounds delish. Nice round numbers too so I could try halving if I get enough tomatillos from what is left.

Thank you.