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: 1hr 20mins
YIELD: 8 1/2 pint jars
UNITS: US
INGREDIENTS
Nutrition- 8cups diced organic green tomatoes
- 20ounces crushed pineapple
- 1cup apple juice
- 1
- 4cups organic sugar
- 1tablespoon pickling salt
- 2tablespoons finely minced ginger
- 1
- 1
- 4
- 1cup diced red bell pepper
- 1⁄3cup diced onion
- 1
- 1
- 2red jalapenos, minced Leave seeds if more heat is desired
- 1
- 2tablespoons cornstarch (The National Center for Home Food Preservation has no problem with cornstarch in canning, optional I)
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DIRECTIONS
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- 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.
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