WebIngredients 900g Bramley apples, peeled, cored and chopped 400g eating apple, peeled, cored and sliced 2 onions, halved and sliced 1 large red chilli, deseeded and chopped 400g light muscovado sugar 250ml cider vinegar 100g stoned dates, chopped 25g ginger, peeled and finely chopped 2 tbsp tamarind paste 1½ tsp salt Method STEP 1 WebCrush boiled tamarind into puree using mixer-grinder, strain through fine sieve and discard any residues. Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely. Add red chilli powder, cumin powder, black salt and salt, mix well.
Tamarind Chutney Recipe - NYT Cooking
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Tamarind chutney recipe - BBC Food
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