| |
Chutney |
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| Course : |
Chutney |
| From: |
HungryMonster.com |
| Serves: |
30 |
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| |
Ingredients:
| 1 |
pound |
Tamarind |
| 1 1/3 |
Cup |
Cider vinegar |
| 1 |
pound |
Guavas -- chopped, seeded |
| 1/2 |
Cup |
Currants |
| 6 |
ounces |
Ginger, fresh |
| 1 |
medium |
Chili pepper, dried |
| 1 |
clove |
Garlic |
| 2 |
small |
Onion, white |
| 2 |
tablespoons |
Mustard seed |
| 2 |
tablespoons |
Celery seed |
| 3 |
pieces |
Peppercorns -- crushed |
| 1 |
teaspoon |
Allspice, ground |
| 1 |
teaspoon |
Cloves |
| 1 |
teaspoon |
Salt |
| | |
Preparation:
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. |
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