Green Tomato Pineapple Chutney

Submitted by threeovens

"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: 1hr 15mins
• Ingredients: 11
• Yields: 5 half-pints
• Serves: 40

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.