Tamarind Chutney

Instructions

1. Break the tamarind into pieces and add 2 cups of water.
2. Bring to the boil for 10 minutes.
3. Strain it to remove seeds and skin.
4. Add the roasted cumin powder, black salt, dry ginger powder, chilli powder, garam masala, jaggery and salt.
5. Bring the liquid back to the boil for about 10 minutes until the jaggery melts completely.
6. Thin the chutney with a little water to prevent it becoming too thick when cool.

This chutney can be kept in the fridge for several weeks.