Green Tomato, Pineapple, Red Pepper Relish/Chutney

Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.

• Ready In: 1 hr 20 mins
• Yields: 8 1/2 pint jars

Ingredients

• 8  cups  diced organic green tomatoes
• 20  ounces crushed pineapple
• 1  cup  apple juice
• 1  cup cider vinegar, 5%
• 4  cups  organic sugar
• 1  tablespoon pickling salt
• 2  tablespoons  finely minced ginger
• 1  teaspoon  fresh turmeric, root
• 1  lime (zest and juice about a 1/4 cup)
• 4  garlic cloves, finely minced
• 1  cup  diced red bell pepper
• 1⁄3 cup  diced onion
• 1  lemongrass, stalk (rough outer leaves removed smashed and sliced)
• 1  kaffir lime leaf, sliced (Makrut lime leaves)
• 2  red  jalapenos, minced Leave seeds if more heat is desired
• 1  cup fresh cilantro, minced (basil and or parsley can be used)
• 2  tablespoons cornstarch (The National Center for Home Food Preservation has no problem with cornstarch in canning, optional I)

Directions

1. Prepare water bath and sterilize 8 ½ pint jars.
2. Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
3. Place all ingredients except for the herbs and cornstarch in a large pot.
4. Bring to a boil and cook till reduced and thickened.
5. Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
6. Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.