Chutney

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.