Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Sauces Indian
Amount Measure Ingredient -- Preparation Method
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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 T Mustard seed
2 T Celery seed
3 Peppercorns -- crushed
1 t Allspice, ground
1 t Cloves, ground
1 t 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.
