QandAs: Food

Chutney

1 lb Tamarind

1 1/3 c Cider vinegar

1 lb Guavas; chopped, seeded

1/2 c Currants

6 oz Ginger, fresh

1 Chili pepper, dried

1 Garlic clove

2 sm Onion, white

2 tb Mustard seed

2 tb Celery seed

3 Peppercorns; crushed

1 ts Allspice, ground

1 ts Cloves, ground

1 ts 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.

You now know how to make Chutney! Be sure to comment on this recipe below.