Tamarind Chutney Recipe

• 1 cup Tamarind Pulp
• 1 1/4 cups Jaggery (Gur) (grated)
• 1 inch stick Cinnamon
• 2 tbsp Raisins
• Salt to taste
• 1/4 tsp Black Salt (Kala Namak)
• 1 tsp Red Chilli Powder (Deghi Mirch)
• 1 tsp Roasted Cumin Powder
• 1 1/2 tsp Dry Ginger Powder (Soonth)

• In a heavy bottomed pan, take together tamarind pulp and jaggery and cook on low heat for some time, till the jiggery melts.
• Add cinnamon stick and cook for another fifteen minutes.
• Now add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder to the tamarind and cook.
• Remove from heat and allow it to cool.
• Store it in an air-tight jar.