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Chutney

Recipe : Chutney

Procedure :
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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