{"id":7936,"date":"2016-08-06T09:10:58","date_gmt":"2016-08-06T13:10:58","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=7936"},"modified":"2019-12-11T02:17:00","modified_gmt":"2019-12-11T07:17:00","slug":"apple-tamarind-chutney-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/apple-tamarind-chutney-recipe\/","title":{"rendered":"Apple Tamarind Chutney Recipe {sweetened with Date & Jaggery}"},"content":{"rendered":"

A sweet, sour and spicy apple\u00a0tamarind chutney recipe<\/strong> filled with sun-kissed ingredients like tamarind and chillies.<\/p>\n

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Fingers smeared with spicy tamarind sauce swept from the banana leaf that food is served on during Hindu and Tamil weddings or religious ceremonies \u2014 this is how I remember the spicy tamarind compote. Locally known as \u2018takkar\u2019 in Mauritius, this particular compote is traditionally served as dessert as part of a \u2018sept cari<\/a>\u2019 (meaning seven curries) meal. Relished by young and old alike, takkar is one of those treats that leave one with that feeling of contentment after a satisfying 7-curry meal.
\nI drew inspiration from culinary traditions for this Apple Tamarind Chutney, filled with sun-kissed ingredients like tamarind and chillies.<\/p>\n

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\nThe slow simmering gently builds layers of rich, sweet-sour-spicy flavours while whole cumin seeds add flecks of earthy, nutty and somewhat bitter undertones lending a penetrating aroma to this chutney.
\nCrunchy yet discreet, whole cumin seeds add that touch of complexity to the texture and distinctly sharper flavour that you will not get from ground cumin. A pinch is just enough, so do not go overboard with whole cumin.
\nDates and apples contribute some natural sweetness in this rendition but some sugar is required for good measure to counteract the sourness of the tamarind. For its depth and earthiness, jaggery is my preferred sugar in this recipe.<\/p>\n

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What is Jaggery?<\/h3>\n

Widely consumed in Asia and Africa, jaggery is a traditional unrefined sugar made either from cane juice or the sap of the date palm tree. The latter results in what is also known as palm sugar. After the cane juice or palm sap is extracted and boiled down to a thick syrup, it is then poured into small containers and allowed to cool. Upon cooling, the jaggery becomes a soft solid and it is then pressed into smaller vessels of various sizes and shapes. Because of the traditional way of making this sugar, the colour of jaggery varies from golden brown to dark brown due to the presence of the molasses. This not only gives jaggery its rich intense flavour but it also means that a lot of minerals are still present; this makes a healthier alternative to refined sugar.<\/p>\n

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More recipes with tamarind from the blog:<\/em><\/strong><\/p>\n

Coconut Chutney with Tamarind<\/a><\/p>\n

Kalia Curry with Jackfruit<\/a><\/p>\n

Mauritian Biryani with Okra and Soya Chunks<\/a><\/p><\/blockquote>\n

Related Posts:<\/em><\/strong><\/p>\n

How to Deseed and Prepare Tamarind Pulp<\/a><\/p>\n

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Watch the video for the easy process of making this chutney.<\/h4>\n
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