Thread: 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.

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.