Best Green Tomato Pineapple Chutney Recipes

Green Tomato, Pineapple, Red Pepper Relish/Chutney image

Provided by Rita1652

Categories Chutneys

Time 1h20m

Yield 8 1/2 pint jars

Number Of Ingredients 17

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)

Steps:

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.

Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1

Green Tomato Pineapple Chutney image

Provided by threeovens

Categories Chutneys

Time 1h15m

Yield 5 half-pints, 40 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 5.4, Carbohydrate 23.2, Fiber 0.6, Sugar 22.2, Protein 0.5