Stephen Pyles's Tomatillo-Jalapeno Chutney

• 1 pound fresh tomatillos, husks removed, rinsed and quartered
• 2 small sweet red peppers, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 8 scallions, thinly sliced
• 1 clove garlic, peeled and minced
• 1/2 cup fresh corn kernels
• 1 tablespoon chopped fresh coriander
• 4 small fresh jalapeno peppers, seeded and minced
• 1/4 cup light brown sugar, firmly packed
• 23 cup red-wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cumin

1. Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently.
2. Reduce heat slightly and continue to boil gently for 30 to 35 minutes, until mixture has thickened.
3. Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.

fresh tomatillos, sweet red peppers, green bell pepper, scallions, clove garlic, fresh corn kernels, fresh coriander, jalapeno peppers, light brown sugar, redwine vinegar, salt, ground cayenne pepper, ground cumin

Taken from cooking.nytimes.com/recipes/2603 (may not work)