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