🫙 From the Spice Rack
Chutney
1 lb Tamarind 1 1/3 c Cider vinegar 1 lb Guavas; chopped, seeded 1/2 c Currants 6 oz Ginger, fresh 1 Chili pepper, dried 1 Garlic clove 2 sm Onion, white 2 tb Mustard seed 2 tb Cel...
sideeasy
Ingredients8 items
Ingredients
- 1lbtamarind
- 11/3 c cider vinegar
- 1lbguavas; chopped, seeded
- 1/2cup currants
- 6ozginger, fresh
- 1chili pepper, dried
- 1garlic clove
- 2small onion, white
Directions
- 1
1 lb Tamarind 1 1/3 c Cider vinegar 1 lb Guavas
- 2
chopped, seeded 1/2 c Currants 6 oz Ginger, fresh 1 Chili pepper, dried 1 Garlic clove 2 sm Onion, white 2 tb Mustard seed 2 tb Celery seed
- 3
crushed 1 ts Allspice, ground 1 ts Cloves, ground 1 ts Salt Soak tamarind pulp in vinegar, stirring to remove seed from pulp
- 4
When soft, press through a colander
- 5
Finely chop the ginger, pepper, garlic, peeled onions and mustard seed
- 6
Boil all ingredients 30 minutes and let stand overnight
- 7
Reheat to boiling and can in boiling water bath.