Tamarind Chutney

Ingredients:

• Four pounds of ripe tamarinds without the stones
• a quarter of a pound each of ground chilies ginger, and garlic
• two ounces of ground cinnamon
• half a pound of picked currants
• half a pound of raisins (the small Cabool are the best)
• two pounds of soft sugar
• a quarter of a pound of salt
• and a quart of vinegar.

Directions:

Put the whole into a glazed earthen preserving-pan, pour over it a quart of vinegar or syrup, or as much as will entirely cover the mixture, and mix all well together; then allow it to simmer over a quick fire until the vinegar or syrup is absorbed and the chutney thickened to the required consistency; it must be stirred during the whole time it is on the fire.
Note: The two pounds of sugar and the quart of vinegar may be made into syrup or used separately.

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