Category: Chutneys
Rating:
3.17
Servings: 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 tablespoon mustard seed
2 tablespoon celery seed
3 peppercorns; crushed
1 teaspoon allspice, ground
1 teaspoon cloves, ground
1 teaspoon salt
Directions: How to Cook Chutney
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.
Related recipes:
Carrot Urugai (Carrot Pickle)
Elimachangai Urugai - I (Hot Lemon Pickle)
Apricot Chutney With Raisins And Currants
Mint-Coriander Chutney
Mint And Coriander Chutney