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Green Tomato, Pineapple, Red Pepper Relish/Chutney

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“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.”
1hr 20mins
8 1/2 pint jars

Ingredients Nutrition


  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.

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