Its a basic chutney which can be enjoyed with almost everything. It has a sweet and sour taste, hence it is perfect to drizzle on top of samosas, bhel puri and many more.
Jaggery(Gur) powder 5 – 6 sp.
Sauff Powder 1 sp.
Salt to taste
Coriander powder (dhania) 1 tsp.
Garam Masala ½ tsp.
Cumin (Jeera ) Powder ½ tsp.
Red Chilli powder 1 1/2 tsp.
Soak Tamarind in 1 cup water for about 1 hour.
Squeeze it with hands once it is soaked. You may pass it through a strainer to separate the pulp and the seeds. In a thick bottom pan/ kadhai pour the pulp and add ½ cup water then let it cook for about 4-5 minutes on medium flame.
Its time to add all spices- salt, coriander powder, jeera powder, red chilli powder, garam masala, sauf powder mix and add Jaggery cook for another 3 – 4 minutes. Let it cool down.
Serve it with samosa, dahi vada, all chats, bhel etc.
You can keep it for a month in refrigerator if stored in a clean dry jar and clean – dry spoon spoon used to take it.