Green Tomato Pineapple Chutney

1. 1

   Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.

2. 2

   Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.

3. 3

   Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.