Ingredients:
• 50 g – Tamarind strips
• 7 green or Red Chillies
• 1/4 cup – Jaggery
• 1/2 tsp – salt
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• 1/2 tbsp – hot oil
Method:
- Heat tamarind in water.
- When it boils, take off fire and leave it to cool.
- Put jaggery, tamarind with water and chillies in a small wet grinder.
- Grind coarsely.
- Add salt, cumin seeds, grind again till smooth.
- Use as little water as possible.
- Heat oil, add mustard seeds, allow to splutter.
- Pour over paste, mix gently till well mixed.
- Store in sterile bottle in refrigerator till required.
Recipe courtesy of Saroj Kering