Update your roast pork or chicken with this apple-tamarind chutney, infused with Indian spices.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 in a large heavy-bottomed saucepan. 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. (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.


Make Ahead Tip: Refrigerate for up to 2 months.

Nutrition Facts

34 calories; 0.1 g total fat; 25 mg sodium. 37 mg potassium; 8.6 g carbohydrates; 0.3 g fiber; 7 g sugar; 0.2 g protein; 10 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 3 mg calcium; 2 mg magnesium;