Sonth ki Chutney

Ingredients

• Imli (tamarind), tightly packed ½ cup (100 g)
• Gur (jaggery), broken into small pieces ¾ cup (150 g)
• Salt 2 tsp or to taste
• Kala Namak (black Rock Salt), powdered 1 tsp
• Garam Masala ½ tsp
• Sonth (powdered, dry ginger) 1 tsp
• Kali mirch (Black pepper) powder ¼ tsp
• Chilli powder ¼ tsp
• Chaat masala 1 tsp

Preparation

• Soak the tamarind in water to cover, for 2 hours. Mash well and then strain into a pulp.

• Add water to the tamarind pulp to thin it down to a pouring consistency.

• Add the rest of the ingredients and bring to a boil and simmer till thickened a bit.

• Cool and serve.