Tangy Indian Tamarind Chutney

Ingredients

• 1 cup tamarind pulp
• 1 cup jaggery grated
• 2 cups water
• 1 teaspoon cumin seeds roasted
• 1 teaspoon red chili powder
• 1/2 teaspoon black salt
• 1/2 teaspoon salt
• 1 teaspoon ginger powder

Instructions

1. 1 In a saucepan, combine the tamarind pulp and water. Stir well to dissolve the tamarind completely.
2. 2 Add the grated jaggery to the tamarind mixture and place the saucepan over medium heat.
3. 3 Stir the mixture continuously until the jaggery is completely dissolved and the mixture begins to thicken.
4. 4 Add the roasted cumin seeds, red chili powder, black salt, regular salt, and ginger powder to the saucepan.
5. 5 Continue to cook the chutney on low heat, stirring occasionally, until it reaches a thick, syrupy consistency.
6. 6 Remove the saucepan from heat and allow the chutney to cool down to room temperature.
7. 7 Transfer the cooled chutney into a clean, airtight jar for storage.