** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. Bring to a simmer over low heat and cook, stirring occasionally, until apples are tender and the chutney is thick, about 30 minutes.
3. Let cool to room temperature. Remove cinnamon stick and bay leaf.
4. Transfer to clean jars (the chutney will keep about 2 months in the refrigerator).
5. Alternatively, pack hot chutney into half pint jars, leaving 1/2 inch of headspace.
6. Seal with canning lids and process for 10 minutes in a boiling water bath.
7. Store jars in a cool dry place. Makes about 3 cups.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Fructose Malabsorption, Mustard, Vinegar, Onion, Apple allergies.
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