School Apple 🍎 Tamarind Chutney

My work peeps give me the apples their students don’t eat for breakfast. Maybe because I am a vegan, maybe because they know I bake, maybe because they know I hate waste. Either way it’s more lucrative than going apple picking! This week I made an apple-tamarind Indian-spiced chutney with a ton of them… which shows my commitment of cooking Indian for several weeks. Here is how I made a huge batch of sweet and pungent deliciousness.

2 cups sugar

1 cup distilled white vinegar

6 cups roughly chopped apples

2 inch knob of fresh ginger, minced

4 cloves garlic

1 TB tamarind paste

1 TB curry powder

2 tsp mustard seeds

1 tsp cinnamon

1 tsp mango powder amchoor

1 tsp salt

1/4 tsp red chili flake

1.) Combine sugar and vinegar in a large pot over medium to high heat. Bring to a boil and stir until sugar is completely dissolved.

2.) Add the remaining ingredients and stir over medium heat. Bring to a rolling boil. Reduce heat and cover. Allow to simmer until thickened to your desired consistency.