 | Tamarind and Apple Chutney1.5 cups Cathy Jörin |
| • | 4 oz. The Perfect Purée Tamarind Puree, thawed |
| • | 8 oz. The Perfect Purée Green Apple Puree, thawed |
| • | 1 tbsp. canola oil |
| • | 1 tsp. roasted cumin |
| • | 1/2 tsp. fresh ground black pepper |
| • | 1/4 tsp. cayenne pepper |
| • | 1/2 tsp. garam masala |
| • | 3/4 tsp. salt |
| • | 1 cup light brown sugar |
| Method: | |
| 1. | Heat the oil and the spices in a medium saucepan over medium-high heat and cook about 1 minute, until the spices are fragrant and lightly toasted. |
| 2. | Whisk in the Tamarind and Green Apple purees, and the sugar until dissolved and bring just to a boil. |
| 3. | Turn down the heat and simmer 10-15 minutes, until thick enough to coat the back of a spoon. |
| 4. | Cool and adjust seasonings. |
| 5. | Store refrigerated, covered for up to 2 weeks. |