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1 pound Tamarind
1 1/3 cup Cider Vinegar
1 pound Guavas, Seeded & Grated
½ cup Currants
6 ounce Ginger, Fresh
1 Chili Pepper, Dried
1 Garlic Clove
2 small Onion, White
2 tablespoon Mustard, Seeds
2 tablespoon Celery, Seeds
3 Peppercorns, Crushed
1 teaspoon Allspice, ground,
1 teaspoon Cloves, ground,
1 teaspoon Salt
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.
1 1/3 cup Cider Vinegar
1 pound Guavas, Seeded & Grated
½ cup Currants
6 ounce Ginger, Fresh
1 Chili Pepper, Dried
1 Garlic Clove
2 small Onion, White
2 tablespoon Mustard, Seeds
2 tablespoon Celery, Seeds
3 Peppercorns, Crushed
1 teaspoon Allspice, ground,
1 teaspoon Cloves, ground,
1 teaspoon Salt
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.
