Green Tomato Pineapple Chutney - cooking recipe

Ingredients

3 lbs green tomatoes, cored and chopped into 3/4-inch dice (about 8 cups)
2 cups fresh pineapple, chopped
4 cups sugar
1 cup water
2 tablespoons fresh ginger, grated
1 teaspoon lime peel, finely shredded
2 tablespoons fresh lime juice
1 tablespoon garlic clove, minced
1 cup fresh cilantro leaves, snipped
1/2 cup fresh mint leaves, snipped
1 -2 Thai red chili pepper, minced

Preparation

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.