Tamarind & Apple Chutney

Tamarind is one of my favorite flavors. It is so delightfully tart and complex. With apple season well underway, I decided that it would be fun to combine tamarind with our extra sweet apples from this harvest. On a cooler autumn day, I love that my stove can be bubbling away with something flavorful and healthful. Don’t get me wrong, I love baking cookies as much as the next gal, but this is a much less guilt ridden pleasure. The added perk in my book is that flavor is compounded with the natural health benefits of spices like turmeric, garlic and ginger!

Sultanas, golden raisins, chopped apple, cinnamon sticks and tamarind pods

Obviously, you can go ahead and cut your time way down by simply buying tamarind paste…but I am always up for trying new things in the kitchen. I constantly see the dried tamarind pods in the latin section of the market, nestled in big bins just begging to be brought home. I have to say, these little guys are kinda fun! In order to enjoy that tangy flavor I love so much, I needed to shed the pods of their skin (super easy to do) and then simmer the pods in two cups of clean water.

Deshelling the tamarind pods

After an hour or less, the pods will be so lovely and squishy. Let it cool and then pass the pulp through a strainer, mashing it up through your fingers. Squish, squash. Who says you can’t play with your food? This is some serious tactile fun! Just squish it up til the seeds fall like smooth pebbles from the pulp.

Now time to add a heap load of flavor to that tamarind paste!

A pot simmering with tamarind pulp and a colander filled with tamarind shellsMashing up the tamarind pulp and pushing it through a colander
Adding golden raisins to the chutney
Adding chopped shallots to the tamarind apple chutney
Adding chopped apples to the tamarind apple chutney
Adding apices to the tamarind apple chutney

Add the remaining ingredients and simmer the mix until the apples are soft and the golden raisins are nice and plump.

Tamarind and apple chutney in a pot, simmering

The very last step is to puree the mix a bit. I simply used my emulsion stick to get the job done.

Using an emulsion stick to puree the tamarind apple chutneyTamarind apple chutney served with goat cheese and fresh poppadoms

Served up with some tangy goat cheese, this chutney is a success! I love that this makes a large enough batch to share. I think it may find it’s way to the cheese board on Thanksgiving Day.
Bon appetite!

Tamarind & Apple Chutney
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

The sweet and savory condiment is perfect for pairing with meats and cheeses.  It also makes for a wonderful gift.

Course: Condiments
Cuisine: Indian
  • 1 1/2 cups Tamarind pods (or buy it in paste form)
  • 2 cups water
  • 4 Apples chopped
  • 1 1/2 cups shallots chopped
  • 1 cup Golden raisins
  • 1 tbsp Cinnamon
  • 1 tbsp Turmeric
  • 1 tbsp coriander
  • 1/3 cup honey
  • 1 tsp salt
  1. Remove the tamarind pods from their shells and simmer in the hot water until soft, approximately 30 minutes.  Mash the pods and push them through a strainer until you have a loose paste.

  2. Add the apples, shallots, raisins, honey, salt, and spices.  Cook until the apples and shallots are tender.  Add more fresh water if it needs to be loosened.  

  3. Use an emulsion stick or blender to smooth out the chutney a bit.  Serve room temperature or chilled with meats, pakora, or simply with goat cheese and crackers.