Chutneyindian, sauces 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. |
