Tamarind and Apple Chutney Tamarind and Apple Chutney 1.5 cups 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. The Perfect Purée Tamarind, thawed • 8 oz. The Perfect Purée 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.