Chutney

Ingredients

180 gr tamarind
325 ml cider vinegar
260 gr guavas
55 gr currants
170 gr ginger
1 chili pepper
1 garlic clove
2 onion
30 ml mustard seed
14 gr celery seed
3 peppercorns
2 gr allspice
3 gr salt

Instructions

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.