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Chutney Recipe
Serves 30
Ingredients: 1 lb tamarind
1 1/3 cup cider vinegar
1 lb guavas, chopped, seeded
1/2 cup currants
6 oz ginger, fresh
1 chili pepper, dried
1 garlic clove
2 small onion, white
2 tsp mustard seed
2 tsp celery seed
3 peppercorns, crushed
1 tsp allspice, ground
1 tsp cloves, ground
1 tsp salt
Instructions: 1. Soak tamarind pulp in vinegar, stirring to remove seed from pulp.
2. When soft, press through a colander.
3. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed.
4. Boil all ingredients 30 minutes and let stand overnight.
5. Reheat to boiling and can in boiling water bath.
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