Tomatillo-Jalapeno Chutney

• 1 lb tomatillo, husked, rinsed and quartered
• 2 small red bell peppers, cored, seeded and thinly sliced
• 1 small green bell pepper, cored, seeded and thinly sliced
• 8 green onions, thinly sliced
• 4 small jalapeno chilies, seeded and minced
• 2/3 cup red wine vinegar
• 1/2 cup fresh corn kernels
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin

1. Bring all ingredients to boil in large saucepan, stirring frequently.
2. Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
3. Cool completely, then cover and refrigerate until ready to serve.
4. (Chutney can be prepared 5 days ahead.).

red bell peppers, green bell pepper, green onions, jalapeno chilies, red wine vinegar, fresh corn kernels, brown sugar, fresh cilantro, salt, garlic, cayenne pepper, ground cumin

Taken from www.food.com/recipe/tomatillo-jalapeno-chutney-375934 (may not work)