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Apple-Tamarind Chutney


3 firm tart apples; peeled
--such as york or granny smith
--cored and cut into chunks
2 onions chopped
1 1/4 cup packed light brown sugar
3/4 cups cider vinegar
3/4 cups golden raisins
2 jalapeno peppers; seeded and minced
1 tablespoon tamarind concentrate
--or 2 teaspoons molasses; mixed with
--1 teaspoon fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon mustard seed
1/2 teaspoon fenugreek seed; optional
1/2 teaspoon salt
1 cinnamon stick
1 bay leaf

In a large heavy-bottomed saucepan, combine apples, onions, brown sugar, vinegar, raisins, peppers, 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 the 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 for about 2 months in the refrigerator.) Alternatively, pack hot chutney into hot 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.

Makes about 3 cups.

40 calories per tablespoon: 0 grams protein, 0 grams fat, 10 grams carbohydrate; 25 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 48 servings

Preparation Time: 0:00

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