Tamarind Apple Butter Chutney

Posted: August 9, 2012 in gluten-free recipes, vegan recipes
Tags: ,

This recipe is ridiculously rich.  It makes a vat that will last in the fridge forever.  Definitely worth doing if you make Indian food occasionally.  Tamarind paste is findable in my local grocery store, but you can also find it from any Indian grocery.  (The ‘butter’ in the title is deceptive…apple butter is an apple puree.  It’s really insanely tasty.)

vegan, gluten –

source:  Indian Vegetarian Cooking At Your House by Sunetra Humbad and Amy Schafer Boger, MD

  • 1 tbsp toasted cumin seeds, ground
  • 1 jar (14 oz) apple butter
  • 1 3/4 c water
  • 1 tbsp tamarind paste (or to taste)
  • 1/4 – 1/2 tbsp ground black pepper
  • 1/4 tsp salt

Blend.  That’s it.  The authors state that this will keep in the refrigerator for a year and can also be frozen.

Makes 3 1/3 c of chutney.  Tamarind is my favorite kind of chutney, and I have drizzled it on pappadums, and the samosa potato recipe I did ages ago.. (https://beetsandpetitesyrah.wordpress.com/2011/03/21/samosa-stuffed-baked-potatoes/).



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