This sweet and tangy chutney is served with samosas, fritters or chaat.
1 cup tamarind/imli
1½ cups jaggery/sugar
½ tsp red chilly powder
½ tsp black rock salt
½ tsp salt
½ tsp ginger powder
1 tsp roasted cumin powder
Soak the tamarind in 2 cups of warm water. Mash and strain the pulp using a strainer.
Add sugar to the pulp, and cook till sugar melts. This would take approximately 10 minutes.
Add the spices. Cook further 5 minutes.
Taste and season accordingly.
Let it cool.
Store in a sterilized jar.
Can be stored for 2 to 3 months.