Tamarind Chutney (Saunth)

Ingredients

1 knob of tamarind, about the size of a tennis ball
2 c water
1/2 c jaggery
1 1/2 tsp roasted cumin powder
1 tsp red chilli powder
salt to taste

Method

Soak tamarind in water for at least 4 hours or overnight. Mash with hands to extract all the pulp.

In a pan, bring the tamarind water to a boil, reduce heat and cook about 5 minutes. Allow to cool and strain well through a strainer. Use your hands to extract every bit of pulp through the strainer. If required, add a little additional water through the strainer.

Place the strained tamarind water in a pan and bring to a boil. Add the jaggery, roasted cumin powder and chilli powder. Reduce heat a bit, and allow to cook for at least another 10 minutes. Add salt and adjust seasoning. It should be sweet and sour.

Allow to cool. Store in a jar in the refrigerator. This will keep even upto a month.

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