Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 0.5 | Pound | Tamarind Pulp | Soak in water overnight |
| 3 | Tablespoon | Tomato Ketchup | Blend with tamarind pulp and strain |
| 3 | Teacup | Water | Soak in water overnight |
| 1/2 | Teacup | Sugar, Table | Add to tamarind pulp |
| 1/2 | Teaspoon | Salt | Add to tamarind pulp |
| 1/2 | Teaspoon | Jeera Powder | Add to tamarind pulp |
| 1/2 | Teaspoon | Chilly Powder, Red | Add to tamarind mixture |
| 1 | Teaspoon | Vinegar | Add to tamarind mixture |
Method
Soak tamarind in water overnight. Next day remove seeds, blend with three tablespoons of tomatoe ketchup and strain into a saucepan.
Add salt, cumin powder and sugar and boil for 10 minutes. Add chili powder and vinegar.
Cool and store the sauce in freezable containers for long term storage. Can be stored in refrigerator for up to 60 days.
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