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Apple Tamarind Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APPLE TAMARIND CHUTNEY
 Categories: Condiments
      Yield: 4 Servings
 
      3    Firm tart apples; such as
           -York or Granny Smith,
           -peeled, cored and cut into
           -chunks
      2    Onions; chopped
  1 1/4 c  Packed light brown sugar
    3/4 c  Cider vinegar
    3/4 c  Golden raisins
      2    Jalapeno peppers; seeded and
           -minced
      1 tb Tamarind concentrate or
      2 ts Molasses mixed with
      1 ts Fresh lime juice
      1 tb Fresh ginger; minced
      1 tb Mustard seed
    1/2 ts Fenugreek seed (optional)
    1/2 ts Salt
      1    Cinnamon stick
      1    Bay leaf
 
  In a large heavy bottomed saucepan, combine apples, onions, brown
  sugar, vinegar, raisins, jalapenos, tamarind concentrate or molasses
  with lime juice, ginger, mustard seed, fenugreek seed (if using),
  salt, cinnamon stick and bay leaf.  Bring to a simmer over low heat
  and cook, stirring occasionally, until apples are tender and the
  chutney is thick, about 30 minutes. Let cool to room temperature.
  Remove cinnamon stick and bay leaf. Transfer to clean jars (the
  chutney will keep about 2 months in the refrigerator). Alternatively,
  pack hot chutney into half pint jars, leaving 1/2 inch of headspace.
  Seal with canning lids and process for 10 minutes in a boiling water
  bath. Store jars in a cool dry place. Makes about 3 cups.
  
  Source: Eating Well-Entertaining January 1997 From: EGFK15B, Catherine
  Leslie, Prodigy, 11/9/96
  
  >From the MM database of Judi M. Phelps. jphelps@slip.net or
  jphelps@best.com
 
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