“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.”
READY IN:
1hr 15mins
SERVES:
40
YIELD:
5 half-pints
UNITS:
US

Ingredients Nutrition

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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