Green Tomato, Pineapple, Red Pepper Relish/Chutney

Submitted by Rita1652

"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
• Ingredients: 17
• 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.