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."
photo by Julia L. photo by Julia L.
photo by Julia L.
Ready In:
1hr 15mins
5 half-pints




  • 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.

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