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    Green Tomato Pineapple Chutney

    Green Tomato Pineapple Chutney



    Green Tomato Pineapple Chutney

    Makes 5 half-pints

    3 lbs green tomatoes, cored and chopped into 3/4-inch dice (about 8 cups)
    2 cups fresh pineapple, chopped
    4 cups sugar
    1 cup water
    2 tablespoons fresh ginger, grated
    1 teaspoon lime peel, finely shredded
    2 tablespoons fresh lime juice
    1 tablespoon garlic clove, minced
    1 cup fresh cilantro leaves, snipped
    1/2 cup fresh mint leaves, snipped
    1 -2 Thai red chili pepper, minced

    Directions:

    Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.

    Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.

    Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.

    Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  2. #2
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    Re: Green Tomato Pineapple Chutney

    Green Tomato Pineapple Chutney



    Sounds good! Never have had or used chutney.

  3. #3
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    Re: Green Tomato Pineapple Chutney

    Green Tomato Pineapple Chutney



    You can just plop it on your plate and eat it like cranberry sauce at Thanksgiving. Or you can put it on something like meat or vegetables.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

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