Apple-Mint Chutney

Name: Apple-Mint Chutney
Yield: Makes approximately 1 quart
Cuisine: Indian
Ingredients: 3 tamarind pods or ½ cup canned tamarind; 3 tamarind pods or ½ cup canned tamarind; 6 tart apples (such as Greening), peeled, cored and sliced; 6 tart apples (such as Greening), peeled, cored and sliced; ½ cup raw brown sugar; ⅓ cup cider vinegar; 1 teaspoon chili powder; 1 teaspoon salt; 2 teaspoons dried mint

Preparation info

Makes approximately
1
quart

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

Tamarind is especially used in the cooking of India and the West Indies. Highly acidic, tart-sweet and pasty, the tamarind adds authentic flavor to this unique chutney.

Ingredients

3 tamarind pods or ½ cup canned tamarind
6 tart apples (such as

Asia
India
Side dish
Vegan
Gluten-free

Method

Soak the tamarind pods in warm water for 30 minutes. Use your fingers to squeeze the pulp from the pods and seeds. Strain through a fine sieve.

Place the remaining ingredients, tamarind paste and ⅓ cup water in a nonreactive kettle. Bring to a boil, reduce the heat and simmer uncovered for 30 minutes, or until the apples are tender and mixture is thick.

Ladle the chutney into st