To soften the pulp, first soak Tamarind in warm water for thirty minutes.
Mash the soaked tamarind and strain it to get a smooth pulp, discarding any solids.
In a saucepan, combine the tamarind pulp with one cup of jaggery (or sugar) and a little water. Cook on medium heat until the jaggery dissolves.
Stir in 1 teaspoon of roasted cumin powder, 1/2 teaspoon of red chilli powder and salt to taste. Simmer for another 5 minutes until thickened.
Allow the chutney to cool, transfer it to a jar and refrigerate. Enjoy with snacks.
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