3 lbs green tomatoes, cored and chopped (about 8 cups)
4 c organic pure cane sugar
2 c fresh pineapple
1 c water
2 Tbsp grated fresh ginger
1 tsp lime zest
2 Tbsp lime juice
1 Tbsp minced garlic (about 6 cloves)
1 c lightly packed fresh cilantro leaves
1/2 c lightly packed fresh mint leaves
1 fresh thai chile pepper


Combine green tomatoes, sugar, pineapple, water, ginger lime zest, lime juice, and garlic. bring to boiling stirring frequently; reduce heat. simmer, uncovered about 1 hour until mixture is thickened. Stir in cilantro, mint and pepper.

Ladle hot chutney into hot sterilized half-pint jars, leaving a 1/4-inch head space. Wipe jar rims; adjust lids and screw bands.

Process filled jars in boiling-water canner for 10 minutes.(start timing when water is boiling. Remove jars from canner; cool on wire racks. Makers about 5 half pints.

**This actually is really good also on a cracker with cheese and a small spoon of the chutney on top!

Kara Grant