Tamarind sauce

Ingredients:

• Salt – to taste
• Red chili powder – ½ tbsp
• Jaggery – ½ cup, chopped
• Hing/Asafetida – ¼ tsp
• Water – 2 cups
• Saunth/Dry ginger powder – 1 tsp
• Imli/Tamarind – ½ cup

Method:

1. In a pan, mix all Ingredients, give the water a good boil.
2. Lower flame, cover, cook for 7 - 8 mins, or till tamarind is soft and pulpy and chutney is thick
3. Drain, Crush the tamarind pulp to take out all the juice.
4. Tamarind chutney is ready. Store it in an airtight bottle until you wish to use it. It stays fresh for one week