GREEN TOMATO–PINEAPPLE CHUTNEY

PUT THIS UP IN EARLY FALL, WHEN THE TOMATO PLANTS ARE STILL PRODUCING BUT A FROST COULD TAKE THEM OUT AT ANY TIME—AND YOU DON’T WANT A BOUNTY OF GREEN TOMATOES TO GO TO WASTE. THEY’LL FIND A TASTY HOME IN THIS SWEET AND SPICY CHUTNEY.

---

PREP: 30 MINUTES COOK: 1 HOUR PROCESS: 10 MINUTES MAKES: 5 HALF-PINTS PHOTO

---

• 3 pounds green tomatoes, cored and chopped into ¾-inch pieces (about 8 cups)
• 4 cups sugar
• 2 cups chopped fresh pineapple
• 1 cup water
• 2 tablespoons grated fresh ginger
• 1 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 1 tablespoon minced garlic (about 6 cloves)
• 1 cup lightly packed fresh cilantro leaves, snipped
• ½ cup lightly packed fresh mint leaves, snipped
• 1 to 2 fresh Thai chile peppers, finely chopped (see tip)

1. In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine green tomatoes, sugar, pineapple, the water, ginger, lime peel, lime juice, and garlic. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 1 hour or until thickened.

2. Stir in cilantro, mint, and Thai chiles.

3. Ladle hot chutney into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 2 TABLESPOONS: 92 cal., 0 g fat, 0 mg chol., 6 mg sodium, 23 g carb., 1 g fiber, 1 g pro.