Assuming you mean 'Tomatillos'? We've grown these for the first time this year and apparently you pick them when the cases go 'papery'. However, we've been picking ours when the case has split open and not yet papery and not had a fruit that we thought wasn't ready. Ours are a variety that turn purplish but we've also eaten them still green and somewhere in between! We've used them in the same ways as tomatoes. They're very nice roasted in olive oil with garlic, peppers, onions and then whizzed very quick with a blender so still chunky and used as a sauce. I'm sure you could use a tomato chutney recipe and substitute.
