Tamarind Chutney

Ingredients list for Tamarind Chutney

• 1 cup Tamrind
• 1 1/4 cups Jaggery grated
• 1 inch stick Cinnamon
• 2 tablespoons Raisins
• to taste Salt
• 1/4 teaspoon Black salt (kala namak)
• 1 teaspoon Red chilli powder (deghi mirch)
• 1 teaspoon Roasted cumin powder
• 1 1/2 teaspoon Dry ginger powder (soonth)

Method

1. Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes.
2. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in an air-tight container.