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Apple Tamarind Chutney | Low Fat Recipes » Low Fat Sauces & Condiments

Apple Tamarind Chutney


Serving Size : 48
Ingredients
for prepare Apple Tamarind Chutney
:
Amount Measure Ingredient - Preparation Method
3 firm tart apples - peeled
such as york or granny smith
cored and cut into chunks
apple tamarind chutney
2 onions chopped
1 1/4 cup packed light brown sugar
3/4 cups cider vinegar
3/4 cups golden raisins
2 jalapeno peppers - seeded and minced
1 tablespoon tamarind concentrate
or 2 teaspoons molasses mixed with
1 teaspoon fresh lime juice
apple tamarind chutney
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
recipe Apple Tamarind Chutney

In a large heavy-bottomed saucepan, combine apples, onions, brown sugar,
low fat caramel sauce
vinegar, raisins, peppers, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon
low fat tomato cream sauce
stick and bay leaf. Bring to a simmer over low heat and
Apple Tamarind Chutney
cook, stirring occasionally, until the apples are tender and the chutney is
tahini sauce low fat
thick, about 30 minutes. Let cool to room temperature. Remove cinnamon stick and bay
low fat tartar sauce
leaf. Transfer to clean jars. (The chutney will keep for about 2
low fat alfredo sauce
months in the refrigerator.) Alternatively, pack hot chutney into hot half-pint jars, leaving 1/2 inch
tahini sauce low fat
of headspace. Seal with canning lids and process for 10 minutes in
low fat alfredo sauce
a boiling-water bath. Store jars in a cool, dry place. Makes about
low fat white wine sauce
3 cups. 40 calories per tablespoon: 0 grams protein, 0 grams fat,
low fat white wine sauce
10 grams carbohydrate; 25 mg sodium; 0 mg cholesterol; 0 grams fiber. Busted by: Gail
low fat caramel sauce
Shermeyer






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    Views: 2159 | Author: Shad0w | 5 November 2009 | Comments (0)


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