Green Tomato Pineapple Chutney

This is a sweet and hot chutney that goes especially well with grilled fish or chicken. This is a Thai-style chutney ans as such calls for Thai chilies. My store doesn't identify individual chilies - they are either hot or not. Use the hot for this. You could also use cayenne peppers. Jalapeno and serrano will work, but they are less hot.

• Ready In: 1 hr 15 mins
• Serves: 40
• Yields: 5 half-pints

Ingredients

• 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

1. Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
2. Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
3. Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
4. 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.