Chutney
indian, sauce
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 tablespoon mustard seed
2 tablespoon celery seed
3 peppercorns; crushed
1 teaspoon allspice, ground
1 teaspoon cloves, ground
1 teaspoon 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.
Yield: 30 servings