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 small onions, white
2 tbsp. mustard seed
2 tbsp. celery seed
3 peppercorns, crushed
1 tsp. allspice, ground
1 tsp. cloves, ground
1 tsp. 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.

Serving Size: 30