Apple tamarind chutney

4 Servings

Ingredients

QuantityIngredient
3Firm tart apples; such as York or Granny Smith, peeled, cored and cut into chunks
2Onions; chopped
cupPacked light brown sugar
¾cupCider vinegar
¾cupGolden raisins
2Jalapeno peppers; seeded and minced
1tablespoonTamarind concentrate or
2teaspoonsMolasses mixed with
1teaspoonFresh lime juice
1tablespoonFresh ginger; minced
1tablespoonMustard seed
½teaspoonFenugreek seed (optional)
½teaspoonSalt
1Cinnamon stick
1Bay leaf

Directions

In a large heavy bottomed saucepan, combine apples, onions, brown sugar, vinegar, 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 ½ inch of headspace.

Seal with canning lids and process for 10 minutes in a boiling water bath. Store jars in a cool dry place. Makes about 3 cups.

Source: Eating Well-Entertaining January 1997 From: EGFK15B, Catherine Leslie, Prodigy, 11/9/96

>From the MM database of Judi M. Phelps. jphelps@... or jphelps@...