Green Tomato Pineapple Red Pepper Relishchutney Recipes

GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY

Steps:

• Prepare water bath and sterilize 8 ½ pint jars.
• Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
• Place all ingredients except for the herbs and cornstarch in a large pot.
• Bring to a boil and cook till reduced and thickened.
• Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
• 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.

GREEN TOMATO PINEAPPLE CHUTNEY

Steps:

• Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
• Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
• Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
• 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.

GREEN TOMATO AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RED TOMATO CHUTNEY

Steps:

• Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
• Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
• This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

SOUTHERN GREEN TOMATO CHUTNEY

Steps:

• Quarter the tomatoes and place them in a large pot.
• Quarter, core and chop the unpeeled apples and add them to the tomatoes.
• Chop the onions and add them to the tomatoes with all the other ingredients.
• Heat gently, stirring until all the sugar has dissolved.
• Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
• Pour the chutney into warm, sterilized jars.
• Seal (canning process) immediately.

SPICY GREEN TOMATO SALSA

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

GREEN TOMATO CHUTNEY

Steps:

• Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
• Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

GREEN TOMATO CHUTNEY

Steps:

• Put layers of tomatoes the with pickling salt.
• Add enough cold water to cover tomatoes.
• Cover and refrigerate overnight.
• Drain& rinse the Tomatoes.
• Put them a large pot place and add Onions, apples.
• green pepper and vinegar.
• Bring to a boil and boil 30 minutes.
• Tie the pickling spice in gauze and add to the pot.
• Stir in the brown sugar.
• Simmer over low heat for about 2 hours.
• Watch that it doesn't burn!
• Pour into sterilized jars, seal and water bath for 10 minutes.