Chutneys are wonderfully versatile. From cheese sandwiches to roast chicken, you will find many a creative use for this apple chutney.
- ⅓ cup tamarind paste
- ¼ cup lukewarm water
- ¼ cup diced (½-inch) red onion
- ½ teaspoon coriander seeds
- ½ teaspoon fenugreek seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon whole black peppercorns
- 5 Granny Smith apples, peeled, cut in ½-inch dice (about 4 cups)
- ¼ cup sugar
- 2 tablespoons honey, light colored and mild tasting preferred
- ⅛ teaspoon ground mace
- 4 scrapes fresh nutmeg
- Day one: Dissolve the tamarind paste in the water in a container. Add the onion and mix well. Cover and refrigerate overnight.
- Day two: Pour the tamarind liquid and onions through a fine-mesh strainer. Drain while you do the next 2 steps.
- Set a large dry skillet over high heat. Add the coriander, fenugreek, fennel, and peppercorns. Cook over high heat until fragrant, 2 to 4 minutes, shaking the pan from time to time. Finely grind in a spice grinder. Set aside.
- In a medium bowl, combine the apples, sugar, and honey and stir to coat. Add the ground spices, mace, and nutmeg and mix well. Stir in the tamarind onions and mix well. Cover and let stand for at least 1 hour before serving. It’s even better the next day and will keep for up to 1 week refrigerated in a covered container.
- Serve chutney with any Indian meal, falafel, or savory spiced fritters.
- This version is sweeter than most homemade chutneys. If you are cutting out white sugars or if you are vegan, omit the sugar and honey and substitute ¼ cup agave nectar. Agave is also lower on the glycemic index.