Apple-Tamarind Chutney

September/October 1996

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

Apple-Tamarind Chutney

Makes: About 3 cups

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Total Time:


  • 3 firm tart apples, such as York or Granny Smith, peeled, cored and cut into chunks
  • 2 onions,chopped
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup cider vinegar
  • 3/4 cup golden raisins
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon tamarind concentrate, or 2 teaspoons molasses mixed with 1 teaspoon 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


  1. Combine apples, onions, brown sugar, vinegar, raisins, jalapeños, 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.
  2. 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.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 2 months.


Per tablespoon: 34 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 0 g fiber; 25 mg sodium; 38 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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