Ingredients
| Quantity | Measure | Ingredients | Description |
| Half | Teaspoon | Chilly Powder, Red | |
| Half | Teaspoon | Jeera/Cumin Seeds | To be powdered |
| Half | Teaspoon | Salt | |
| Half | Teacup | Sugar | |
| 250 | Grammes | Tamarind Pulp | |
| 3 | Tablespoon | Tomato Ketchup | |
| 1 | Teaspoon | Vinegar | |
| 3 | Teacup | Water |
Method
Soak tamarind in water overnight. Next day remove seeds, blend 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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