Tamarind Chutney (Saunth)

Course : Curry
Serves: 1
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1 piece knob of tamarind - (about the size of a tennis ball)
2 cups water
1/2 cup jaggery *
1 1/2 teaspoons roasted cumin powder
1 teaspoon red chile powder
1 teaspoon salt -- to taste

Preparation / Directions:

*If you can't get jaggery, use sugar or palm sugar. 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 chile 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 up to a month

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