Ingredients
Units Scale
- 1 cup Anaheim green pepper (traditional recipe uses green bell pepper), deseeded and cut into 3/4-inch cubes
- 1/2 cup onions, chopped into 1/2-inch pieces
- 2 garlic cloves, minced
- 1 lb fresh tomatoes, cut into 3/4-inch cubes
- 1 whole peeled organic lemon (TFD prefers Meyer lemon) cut into 1/2-inch cubes
- 1 whole peeled organic navel orange cut into 1/2-inch cubes
- Microplaned zest of orange
- Microplaned zest of lemon
- 1/2 cup raisins
- 1 cup fresh pineapple, cut into 1/2-inch dice
- 3/4 cup cup white vinegar
- 1/4 cup fresh lime juice
- 1/2 cup white sugar
- 1/2 cup Muscavado sugar (preferred) or dark brown sugar
- 4 tbsp preserved candied ginger / aalepak, cut into thin strips
- 1 tsp ground cumin, toasted in a dry skillet until
- fragrant and then ground
- 1 tsp mustard seeds, toasted in a dry skillet until
- fragrant and then ground
- 1 tsp black peppercorns, toasted in a dry skillet until fragrant and then ground
- 2 (3 if you dig the spicy) Thai birds-eye peppers, finely minced
- 1 tbsp salt
- 1 cup fresh pineapple juice, as needed
Instructions
- In a 1-gallon saucepan: combine green pepper, onions, garlic, tomatoes, lemon, orange, raisins, pineapple, vinegar and white sugar, simmer for 5 minutes.
- Add dark brown sugar, preserved candied ginger, zests and salt, then simmer gently for 25 minutes. If mixture appears thick, add 1 cup fresh pineapple juice.
- Pack into hot sterilized jars.
- Prep Time: 0 hours
- Cook Time: 0 hours