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: 1hr 15mins
SERVES: 40
YIELD: 5 half-pints
UNITS: US
INGREDIENTS
Nutrition- 3
- 2
- 4cups sugar
- 1cup water
- 2
- 1
- 2tablespoons fresh lime juice
- 1
- 1
- 1⁄2
- 1 -2Thai red chili pepper, minced
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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.
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