Physalis philadelphica or ixocarpaTomatillos, Husk Tomatoes or Ground Cherries • In the Kitchen

When green in colour the tomatillo has a distinct lemony-herby taste and is tart. The ripening fruit will be sweeter in taste with pineapple undertone. Use in salsa, green sauce, chutney and jam. Can be eaten raw but be aware that in this state there will be flatulence!

Tomatillo and Cranberry Chutney


  • 4 cups yellow tomatillos
  • 4 cups cranberries
  • 1 cup sugar
  • 1 onion, chopped
  • 2/3 cups apple cider vinegar
  • 1/4 teaspoon chopped chili pepper
  • 1/4 teaspoon salt


  • Blend tomatillos, cranberries, sugar, onion, apple cider and chili pepper in a pot, bring to a boil and stir.
  • Reduce heat to simmer for 30 minutes, stirring occasionally
  • Season with salt
  • Chill for at least 2 hours
  • Put in sterilized jars

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