100 gms – tamarind
200 gms – jaggery
1 tsp – chilli powder
1 tsp – black salt
1 tsp – cumin powder
2 tsp – dry ginger powder
½ tsp – coriander powder
1 tsp – cumin seeds
1 tsp – oil
salt to taste
To Make Tamarind Chutney
Boil tamarind in ½ litre of water.
After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
Mash the tamarind and strain the juice into a bowl.
Heat oil in a pan.
Add cumin seeds and as soon as it starts spluttering remove from heat and add the powdered spices and salt.
Stir and then add the tamarind juice.
Add crushed jaggery and return to heat.
Let mixture attain a semi thick consistency.
Cool and refrigerate