Tamarind and Apple Chutney

1.5 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
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.