Chutney
Yield
1 batchPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tamarind
|
|
| 1 ⅓ | cups |
apple cider vinegar
|
|
| 1 | pound |
guavas
chopped, seeded |
* |
| ½ | cup |
currants
|
|
| 6 | ounces |
ginger
fresh |
|
| 1 | each |
hot chili peppers
dried |
*
|
| 1 | each |
garlic cloves
|
|
| 2 | small |
white onion
|
*
|
| 2 | tablespoons |
mustard seeds
|
|
| 2 | tablespoons |
celery seeds
|
|
| 3 | each |
peppercorns
crushed |
*
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tamarind
|
|
| 315 | ml |
apple cider vinegar
|
|
| 453.6 | g |
guavas
chopped, seeded |
* |
| 118 | ml |
currants
|
|
| 173.4 | ml/g |
ginger
fresh |
|
| 1 | each |
hot chili peppers
dried |
*
|
| 1 | each |
garlic cloves
|
|
| 2 | small |
white onion
|
*
|
| 3E+1 | ml |
mustard seeds
|
|
| 3E+1 | ml |
celery seeds
|
|
| 3 | each |
peppercorns
crushed |
*
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
cloves, ground
|
|
| 5 | ml |
salt
|
|
Directions
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.
