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Tomatillo, Corn and Black Bean Chutney

Appetizers, Sauces, Snacks, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium


Based on 40 servings per recipe.

  • 1 lb or ~18-20 tomatillos, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, choppped
  • 4 jalapeños, seeded and minced
  • 1 cup onions, chopped
  • 1/4 cup whole kernel corn
  • 1/4 cup black beans, cooked
  • 1/4 cup black olives, sliced
  • 2/3 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin


  1. In a large sauce pan, bring all ingredients to a boil, stirring frequently.
  2. Reduce heat and boil gently, stirring occasionally.
  3. Keeps refrigerated 4-6 weeks and frozen up to a year.

About This Recipe

A mixture of fresh flavors make this a delicious salsa dish that adds a twist to plain meat or great flavor to create south of the border meals.

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