Cookbook:Apple Tamarind Chutney
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- 3 firm tart apples such as york or granny smith, peeled, cored and cut into chunks
- 1 1/4 cup packed light brown sugar
- 3/4 cup lemon juice
- 3/4 cup golden raisins
- 2 teaspoons asofoetida
- 2 jalapeno peppers seeded and minced
- 1 tablespoon tamarind concentrate or 2 teaspoon molasses mixed with 1 teaspoon fresh lime juice
- 1 tablespoon fresh ginger minced
- 1 tablespoon mustard seed
- ½ teaspoon fenugreek seed (optional)
- ½ teaspoon salt
- 1 cinnamon stick
- 1 bay leaf
- In a large heavy bottomed saucepan, combine apples, asofoetida, brown sugar, lemon juice, raisins, jalapenos, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon stick and bay leaf.
- Bring to a simmer over low heat and cook, stirring occasionally, until apples are tender and the chutney is thick, about 30 minutes.
- Let cool to room temperature.
- Remove cinnamon stick and bay leaf.
- Transfer to clean jars (the chutney will keep about 2 months in the refrigerator).
- Alternatively, pack hot chutney into half pint jars, leaving 1/2 inch of headspace.
- Seal with canning lids and process for 10 minutes in a boiling water bath.
- Store jars in a cool dry place.