Chutney

  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)

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