Green Tomato Pineapple Chutney |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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.
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