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Chutney
1 lb Tamarind 1 1/3 c Cider vinegar 1 lb Guavas; chopped, seeded 1/2 c Currants 6 oz Ginger, fresh 1 Chili pepper, dried 1 Garlic clove 2 sm Onion, white 2 tb Mustard seed 2 tb Celery seed 3 Peppercorns; crushed 1 ts Allspice, ground 1 ts Cloves, ground 1 ts Salt Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When soft, press through a colander. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ingredients 30 minutes and let stand overnight. Reheat to boiling and can in boiling water bath. |
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