Spicy Green Tomato and Pineapple Chutney
Transform your surplus green tomatoes into this tantalizing Spicy Green Tomato and Pineapple Chutney. Infused with vibrant flavors from fresh ginger, red bell pepper, and zesty lime, this Asian-inspired concoction is not only deliciously sweet but also packs a spicy punch from minced jalapeños. Perfectly suited to complement grilled meats like chicken, pork, and fish, or even as a vibrant topping for burgers, this chutney is a versatile addition to your culinary repertoire. Preserve the last harvest of summer and enjoy the delightful taste of your garden year-round with this easy-to-follow recipe.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
organic green tomatoes
8 cups (diced)
crushed pineapple
20 ounces (drained)
apple juice
1 cup (none)
cider vinegar (5%)
1 cup (none)
organic sugar
4 cups (none)
pickling salt
1 tablespoon (none)
fresh ginger
2 tablespoons (finely minced)
fresh turmeric root
1 teaspoon (grated)
lime
1 (zest and juice (about 1/4 cup))
garlic cloves
4 (finely minced)
red bell pepper
1 cup (diced)
onion
1/3 cup (diced)
lemongrass stalk
1 (rough outer leaves removed, smashed, and sliced)
kaffir lime leaf
1 (sliced)
red jalapeños
2 (minced (seeds optional))
fresh cilantro
1 cup (minced (optional: basil or parsley can be used))
cornstarch
2 tablespoons (optional (for thickening))
Instructions
1
Begin by preparing a water bath and sterilizing 8 half-pint jars. Ensure the jars are completely clean and dry to maintain the integrity of your chutney.
2
If desired, finely chop your ingredients using a food processor in batches to create a more uniform consistency in the chutney.
3
In a large, heavy-bottomed pot, combine the diced green tomatoes, crushed pineapple, apple juice, cider vinegar, organic sugar, pickling salt, minced ginger, fresh turmeric, lime zest and juice, minced garlic, diced red bell pepper, diced onion, smashed lemongrass, sliced kaffir lime leaf, minced red jalapeños, and cornstarch (if using). Stir well to combine all ingredients.
4
Bring the mixture to a rolling boil over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently to prevent sticking, until the chutney thickens, about 45 to 60 minutes. If the chutney is not thickening to your desired consistency, mix in the cornstarch and continue cooking for an additional 5-10 minutes.
5
Once thickened, remove the pot from heat and fold in the minced fresh herbs of your choice (cilantro, basil, or parsley).
6
Use a ladle to fill each sterilized jar with the hot chutney, leaving approximately 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then place the warm lids on the jars and screw on the bands until they are fingertip tight.
7
Process the jars in the water bath, ensuring they are covered by 1-2 inches of water, for a duration of 10 minutes to properly seal and preserve the chutney.
8
Allow the jars to cool on the countertop overnight. After cooling, check each jar to ensure it has sealed properly. Label the jars, and store them in a cool, dark pantry for up to one year.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this Spicy Green Tomato and Pineapple Chutney?
The primary ingredient is 8 cups of organic green tomatoes that have been diced.
How many jars does this recipe produce?
This recipe is designed to fill approximately 8 half-pint jars.
What is the flavor profile of this chutney?
It is an Asian-inspired condiment that is sweet, tangy, and spicy, featuring ginger, lime, and jalapeños.
What can I serve with this chutney?
It is ideal for pairing with grilled meats like chicken, pork, and fish, or as a topping for burgers.
How long does the chutney need to simmer?
The mixture should simmer for approximately 45 to 60 minutes until it reaches your desired thickness.
Is there a way to make the chutney texture more uniform?
Yes, you can use a food processor in batches to finely chop the ingredients before cooking.
What kind of vinegar is required for this recipe?
The recipe calls for 1 cup of cider vinegar with 5% acidity.
How much sugar is used in the chutney?
The recipe requires 4 cups of organic sugar.
Does the recipe use fresh or ground ginger?
It uses 2 tablespoons of finely minced fresh ginger.
How can I thicken the chutney if it is too runny?
You can mix in 2 tablespoons of cornstarch and cook for an additional 5-10 minutes if it is not thickening enough.
How much headspace should I leave in the canning jars?
You should leave approximately 1/2 inch of headspace at the top of each jar.
What is the water bath processing time?
The jars should be processed in the water bath for 10 minutes.
How long can this chutney be stored?
When stored in a cool, dark pantry, the sealed jars will last for up to one year.
Which fresh herbs can I add to the chutney?
You can use minced fresh cilantro, or substitute it with basil or parsley.
Does this recipe use turmeric?
Yes, it includes 1 teaspoon of grated fresh turmeric root.
What liquid besides vinegar is added to the pot?
The recipe includes 1 cup of apple juice for added sweetness and flavor.
How do I prepare the lemongrass for the chutney?
Remove the rough outer leaves, smash the stalk, and slice it before adding it to the mixture.
Should I include the seeds from the jalapeños?
Including the seeds is optional and depends on how much spicy heat you prefer.
How many jalapeños are needed for the recipe?
The recipe calls for 2 minced red jalapeños.
What type of salt is best for this recipe?
One tablespoon of pickling salt is recommended for this preserve.
What type of pineapple should I buy?
The recipe uses 20 ounces of drained crushed pineapple.
How much lime juice is required?
You should use the zest and juice of one lime, which is roughly 1/4 cup of juice.
How much onion is in this chutney?
The recipe uses 1/3 cup of diced onion.
Is red bell pepper included in the ingredients?
Yes, the recipe includes 1 cup of diced red bell pepper.
How many garlic cloves should I use?
The recipe requires 4 finely minced garlic cloves.
What is the first step in the canning process?
The first step is to prepare a water bath and sterilize 8 half-pint jars.
When should I add the fresh herbs to the mixture?
The herbs should be folded into the chutney after the pot has been removed from the heat.
How deep should the water be in the water bath?
Ensure the jars are covered by 1 to 2 inches of water during the processing phase.
Is kaffir lime leaf necessary?
The recipe calls for 1 sliced kaffir lime leaf to provide authentic Asian flavor notes.
What should I do after the jars have cooled overnight?
Check each jar to ensure a proper seal, label them, and store them in a cool, dark place.