Chutney

• 1 pound tamarind
• 113 cups apple cider vinegar
• 1 pound guavas chopped, seeded
• 1/2 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

1. Soak tamarind pulp in vinegar, stirring to remove seed from pulp.
2. When soft, press through a colander.
3. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed.
4. Boil all ingredients 30 minutes and let stand overnight.
5. Reheat to boiling and can in boiling water bath.

tamarind, apple cider vinegar, guavas, currants, ginger fresh, hot chili peppers, garlic, white onion, mustard seeds, celery seeds, ground, salt

Taken from recipeland.com/recipe/v/chutney-39913 (may not work)