Go Back

Green Tomato & Pineapple Salsa Verde Relish

Mexican-inspired, tangy and fruity, with green tomatoes, pineapple, lime and green chillies.
Print Recipe Pin Recipe
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.
    6. 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.