Sweet Tamarind Chutni

200g tamarind pulp
1 cup jaggery
1 tsp chilli powder
1 tsp cumin powder
1 tsp ginger powder
1/2 tsp kala namak (black salt)

Soak tamarind in 2 cups water.
Squeeze out and discard pulp.
Combine with remaining ingredients and 1/4 cup extra water.
Heat, stirring, until jaggery is dissolved – simmer 5 minutes.
Cool then bottle. Store up to one year in refrigerator.
Makes two and a half cups.

Inspired by every chaat vendor this side of Delhi.