Tamarind Chutney

Ingredients

• 4 pounds Ripe tamarinds, stones removed (About 1.8 kg; can reduce to 2 pounds for a smaller batch)
• 0.25 pound Ground chilies (chili powder) (About 1 cup; adjust to taste for heat level)
• 0.25 pound Ground ginger (About 1 cup)
• 0.25 pound Ground garlic (garlic powder) (About 1 cup)
• 2 ounces Ground cinnamon (About 1/2 cup)
• 0.5 pound Currants, picked and cleaned (About 1.5 cups)
• 0.5 pound Raisins, preferably small variety (About 1.5 cups; Cabool raisins recommended in original)
• 2 pounds Soft brown sugar (About 4.5 cups)
• 0.25 pound Salt (About 1/2 cup; can reduce to taste)
• 1 quart Vinegar (white or malt vinegar) (4 cups)

Instructions

1. 1Remove all stones from the ripe tamarinds. Break up the tamarind flesh into smaller pieces.
2. 2Place the prepared tamarinds in a glazed earthenware or non-reactive preserving pan. Add the ground chilies, ground ginger, ground garlic, ground cinnamon, picked currants, raisins, soft sugar, and salt. Mix all ingredients together thoroughly.
3. 3Pour the quart of vinegar over the mixture, ensuring it completely covers all the ingredients. Stir well to combine.
4. 4Place the pan over medium-high heat and bring to a simmer. Continue simmering, stirring constantly throughout the entire cooking process, until the vinegar is absorbed and the chutney has thickened to the desired consistency. This will take approximately 45-60 minutes.
5. 5Remove from heat and allow the chutney to cool completely. Transfer to sterilized jars and seal. Store in a cool, dark place. The chutney will keep for several months.