Recipe - Chutney
Categories: Sauces, Indian, Chutney
1 pound Tamarind
1 1/3 cup Cider vinegar
1 pound Guavas; chopped, seeded
One half cup Currants
6 ounce 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Chutney recipe makes 10 Servings
