This season has definitely been a strange one, with crops that were wildly successful last year not making any kind of showing this year (here's looking at you, broccoli), and some strange (for us) veggies coming through double. The apple trees here have been remarkably prolific, and our patch of tomatillos is producing by the bucket full.
We've made pies and salsas gallore, and have found ways to integrate these fall fruits separately in daily cooking. But last night, we decided to make a slightly spicey lamb and garden veggie curry with fresh naan. And what goes well with that? Chutney of course!
It's not too far fetched to make an apple/tomatillo chutney, with both fruits having that tang you want to come through- but after not finding a recipe that suited the pantry, I decided to just give it a go. The result was pretty good, so we thought we could share the loose recipe (please do modify as you see fit), especially for our CSA members who are also reaping the benefit of these bumper crops.
R'Eisen Shine Farm Bumper Crop Tomatillo and Apple Chutney
4-6 tomatillos, hulled, rinsed
1 or 1&1/2 cups chopped apples (skins on)
1 small onion, chopped
1/2 teaspoon ground clove
1/4 teaspoon masala powder
1 tablespoon chilli powder
1/4 teaspoon curry powder
1 cinnamon stick
brown sugar (1/8 cup? maybe a bit more?)
apple cider vinegar (just enough to coat the bottom of the pan about 1/8")
1/4 cup water
**it would have been better with dried cranberries or something but we were out
1. Put your cleaned tomatillos in the food processor and pulverize them (raw)
2. Heat a small sauce pan with the vinegar, apples, spices (not the cinnamon stick yet) onion, and brown sugar. Bring to a steady simmer, then add in your tomatillos.
3. Bring back up to a simmer, cover, and let it cook down quite a bit (5-10 minutes), stirring occasionally. Pour everything back into the food processor, and break it down a bit (I used the pulse setting just a few times)
4. Taste it, and adjust seasoning to your liking. Pour the mix back into the sauce pot, add your cinnamon stick and the 1/4 cup water. Bring back to a simmer, cook for 5-10 minutes uncovered. Remove cinnamon stick and enjoy with naan.
For an easy, quick, fairly fool proof naan recipe try this one: http://www.thefreshloaf.com/node/27350/quick-stovetop-naan-recipe
We were out of yogurt, so I used sour cream and it worked just fine!