Chutney

Ingredients

1 lb tamarind
1 3/8 c cider vinegar
1 lb guavas
1/2 c currants
6 oz ginger
1 chili pepper
1 garlic clove
2 onion
2 tb mustard seed
2 tb celery seed
3 peppercorns
1 ts allspice
1 ts 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.