This apple butter with tamarind is a simple stovetop fruit spread with a distinctive sweet-and-sour flavour. Made on the stovetop with just a few ingredients, it’s smooth and deeply flavoured, with enough tang to feel almost savoury. It’s a recipe I return to often for its ease and versatility.
While apple butter is often associated with breakfast, this version has a little more range. The subtle sharpness from tamarind makes it just as enjoyable as a light dessert, spooned straight from the jar, or served as a dipping sauce with corn chips or poppadums.
The addition of tamarind gives the apple butter a subtle tang that lifts the natural sweetness of the apples. If you don’t have tamarind on hand, a small splash of lemon juice or apple cider vinegar works beautifully too, creating a milder but still balanced result.
If you enjoy fruit butters as an alternative to nut-based spreads, this one is especially satisfying, easy to adapt and keeps well in the fridge for everyday use.
Choosing the Apples
Tart cooking apples work best for apple butter, as they soften easily and develop a fuller flavour when cooked down. Bramley apples are ideal if you can find them, but any tart variety will give good results.
Ways to Use Apple Butter
This apple butter isn’t just for toast. Try it:
- Used as a sweet-tangy element in salad dressings or sauces
- Spread on toast, flatbread, or pancakes
- Swirled into porridge or dairy-free yogurt
- Served as a dip with poppadums or corn chips
How to Sterilise Jars
- Boiling method: Place jars in boiling water for 10 minutes. Remove and allow to air-dry naturally.
- Oven method: Place clean jars in a 200°C (400°F) oven for 15 minutes. Turn off the oven and let them cool before filling.
Apple Butter with Tamarind (or Lemon)
This apple butter with tamarind is a smooth, sweet-and-tangy fruit spread made with just a few simple ingredients. Perfect as a breakfast spread, light dessert, or flavourful addition to savoury dishes.
Ingredients
- 3 tart cooking apples (such as Bramley), peeled and seeds removed, finely chopped or sliced
- 1 tablespoon tamarind paste (seeds removed, or lemon juice or apple cider vinegar, to taste, see notes)
- 1 cup sugar
- Water, as needed
Instructions
- Place the apples, tamarind paste, and sugar in a non-stick saucepan.
- Cover and cook over medium heat for about 20 minutes, until the apples are very soft. Stir occasionally, adding a small splash of water if needed to prevent sticking.
- Blend the mixture to your preferred texture using a blender, hand blender, or by mashing with a wooden spoon if you prefer a slightly chunky finish.
- Return the apple butter to the pan and cook uncovered, stirring often, until reduced to a thick, spreadable consistency.
- Remove from the heat and allow to cool completely.
- Transfer to a clean, sterilised jar and store refrigerated.
Notes
If your tamarind paste contains seeds:
Mix the paste with a little water and mash it with your fingers to loosen the pulp. Strain out the seeds by hand, squeezing well to extract all the flesh. A short video demonstration is available here: How to Deseed & Prepare Tamarind Pulp or Paste from a Block of Tamarind.
To sterilise jars:
- Place jars in boiling water for 10 minutes, then remove from the water and leave them to dry naturally.
- Alternatively, you can place the jars in a 200 C (400 F) oven for 15 minutes. Then, turn off the heat and allow to cool before using.
Tamarind substitute
If you don’t have tamarind paste, use 1–2 teaspoons lemon juice or apple cider vinegar for a lighter, fresher tang. Add gradually and adjust to taste.
Texture
Apple butter thickens as it cools. Stop cooking when it’s slightly looser than your desired final consistency.
Storage
Keeps well in the refrigerator for up to 3 weeks when stored in a clean, airtight jar.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
Subscribe to get the latest posts sent to your email.
I've always wanted to make my own apple butter but haven't felt like going through the long canning process. Now that I know they keep for quite some time and I, like you, go through them extremely fast, I'll definitely give it a try!
I've always wanted to make my own apple butter but haven't felt like going through the long canning process. Now that I know they keep for quite some time and I, like you, go through them extremely fast, I'll definitely give it a try!
Yummy! That looks so much better than store bought apple butter!