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