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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