Green Tomato & Pineapple Salsa Verde Relish

As the growing season draws to a close, many of us find ourselves with an abundance of green tomatoes and wondering what to do with them. While traditional green tomato chutney is always a favourite, our Secretary, Joanne, has come up with something a little different.

Joanne is a keen tomato grower with a particular passion for unusual and heirloom varieties, and this Mexican-inspired relish is a delicious way to make use of those end-of-season green tomatoes.

Combining green tomatoes with pineapple, green chillies, lime and coriander, the result is a bright, tangy and fruity salsa verde-style relish with a gentle kick of heat. Using apple cider vinegar and considerably less sugar than a traditional British chutney, it’s designed to let the fresh, vibrant flavours shine through.

It’s proved a firm favourite with friends and family, and is particularly good with tacos, quesadillas, grilled vegetables and cheese. Joanne has also experimented with keeping it over 12 months and found that, while some of the initial freshness mellows with age, the flavours still work beautifully together.

If you’re looking for something a little different to make with your final tomato harvest, this is well worth trying.

Green Tomato & Pineapple Salsa Verde Relish

Mexican-inspired, tangy and fruity, with green tomatoes, pineapple, lime and green chillies.

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Ingredients Method Notes

Ingredients

  

• 1 kg Unripe Green Tomatoes chopped
• 400 g Fresh Pineapple finely chopped
• 3-5 Chillis finely chopped, quantity depends on how hot the chillis are and how spicy you want it
• 375 ml Apple Cider Vinegar 5% acidity
• 135 g Castor Sugar
• 120-135 ml Lime Juice approximately 3 limes
• 1.5 tsp Fine Salt
• 1 tsp Oregano Mexican if possible as it's slightly spicer
• 3/4 large bunch Fresh Coriander Can use a mix of dried and fresh if desired

Method

 

1. Roast the tomatoes, pineapple and chillies at 220°C (200°C fan) for 20–25 minutes until lightly charred.
2. Transfer to a preserving pan with the apple cider vinegar, sugar, salt and oregano.
3. Bring to the boil, then simmer uncovered for 35–45 minutes, stirring regularly, until thick but still spoonable.
   
4. Add the lime juice and chopped coriander, then return briefly to a simmer.
5. Ladle into hot, sterilised jars and seal.
Serve with a little fresh lime juice and coriander, stirred in, to enhance the flavours

Notes

Flavour

Sharp and tangy, with sweetness from the pineapple, warmth from the chillies and freshness from the lime and coriander. It should remain a salsa-style relish rather than a sweet chutney.

Storage – important clarification

Although this is prepared using a traditional British chutney method, the recipe has not been validated as shelf-stable without water-bath processing. The vinegar and lime quantities alone cannot guarantee a safe finished pH, particularly with the low sugar content.

Keep this version refrigerated and use within a week, or freeze portions for longer storage.