Title: Chutney
 Categories: Sauces, Indian
      Yield: 30 Servings
 
      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.