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



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

1 tablespoon
34 calories; protein 0.2g; carbohydrates 8.6g; dietary fiber 0.3g; sugars 7.4g; fat 0.1g; vitamin a iu 9.6IU; vitamin c 1.5mg; folate 1.3mcg; calcium 3.4mg; iron 0.1mg; magnesium 2.4mg; potassium 36.6mg; sodium 24.9mg.

1/2 other carbohydrate