Thehungrycodercooks

Ingredients

• 400g tamarind
• 350g jaggery (or as needed for sweetness)
• 8 cups water (or as needed)
• 1 tsp chaat masala
• 1 tsp roasted cumin powder
• 1 tsp roasted coriander powder
• 1 tsp amchur powder (optional)
• ½ tsp black pepper powder
• 1 tsp red chili flakes
• 3 tbsp oil
• 1 tsp sesame seeds
• 2tsp vinegar- For extended shelf life.

Directions

1. Simmer the tamarind block in 2 cups of water until it softens, making it easier to remove the seeds.
2. Strain using a mesh sieve, gradually adding another 2 cups of water to separate the seeds from the pulp.
3. In the same pot, heat the oil and return the strained tamarind mixture along with another 2 cups of water, all the spices, and jaggery.
4. Bring to a boil, then lower the heat and let it simmer on low.
5. For a lighter consistency, add another 2 cups of water and simmer until slightly reduced optionally add 2tsp vingegar to extend the shelf life.
6. Store in an airtight container in the fridge for 6–8 months.

Recipe Video

Notes