Tamarind Chutney

Ingredients:

1/2 lb tamarind, seeded

2 1/2 cups sugar

2 cups boiling water

1 1/2 tablespoons roasted ground cumin seeds

1 tablespoon salt

1 teaspoon black salt

1 teaspoon red chili powder

1 teaspoon ground black pepper

1/2 teaspoon ginger powder

Method:

Break the tamarind into small pieces and soak in hot boiling water for one hour. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out. Add sugar to the pulp mix well. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed. Chutney can be refrigerated for three months.