| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Sauces, Indian |
30 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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