Green Tomato Pineapple Chutney Recipe

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.