Ingredients:
1 pound Tamarind |
1 1/3 Cup Cider vinegar |
1 pound Guavas -- chopped, seeded |
1/2 Cup Currants |
6 ounces Ginger, fresh |
1 medium Chili pepper, dried |
1 clove Garlic |
2 small Onion, white |
2 tablespoons Mustard seed |
2 tablespoons Celery seed |
3 pieces Peppercorns -- crushed |
1 teaspoon Allspice, ground |
1 teaspoon Cloves ground |
1 teaspoon Salt |
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Preparation / Directions:
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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