Tamarind–Dried Apricot Chutney

Name: Tamarind–Dried Apricot Chutney
Yield: Makes about 8 half-pint jars
Cuisine: Georgian
Ingredients: 8 ounces unsulfured dried apricots, preferably Blenheim (see Notes); 8 ounces unsulfured dried apricots, preferably Blenheim (see Notes); 1½ cups sugar, or half granulated sugar and half jaggery or brown sugar; 1½ cups sugar, or half granulated sugar and half jaggery or brown sugar; 1 pound “seedless” “wet” tamarind (see Notes); ½ teaspoon garam masala (optional); 1½ cups sugar, or half granulated sugar and half jaggery or brown sugar; 1½ cups sugar, or half granulated sugar and half jaggery or brown sugar

Preparation info

Makes about
8
half-pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

A step or two beyond the tamarind paste from fresh pods is this smooth, sweet-sour condiment. Use it like ketchup, or in a more traditional way, alongside Indian flatbreads or drizzled over a bowl of chaat.

Ingredients

1 pound “seedless” “wet” tamarind (see Notes)
8 ounces unsulfured dried apricots, preferably

Asia
Georgia
Condiment
Vegan
Gluten-free
Summer

Method

Prepare for water-bath canning: Prepare for water-bath canning: Sterilize the jars, keep them hot in the canning pot, and put the flat lids in a heatproof bowl. (details.)

Put the block of tamarind, apricots, and 6 cups water in a wide, 6- to 8-quart preserving pan. Bring to a simmer, then continue to cook until the tamarind and apri