Featured Recipe

Tamarind and Apple Chutney Yield: 1.5 cups Source: Cathy Jörin

•	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
•	4 oz. Culinary Traditions™ Tamarind,  thawed
•	8 oz. Culinary Traditions™ Green Apple,  thawed
•	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.