Ingredients:

• 1/2 cup – thick Tamarind pulp
• 1 cup – jaggery, grated
• 1/2 cup – brown Raisins
• 1 tbsp – black Raisins
• 1 tbsp – coarsely broken cashew or Walnuts
• 1/2 tsp – Cumin seed powder
• 1/2 tsp – chilli powder
• 1 tbsp – chopped mixed herbs or 1 tsp – any dried herbs or choice
• Salt to taste

Method:

1. Soak raisins in hot water, cashews separately in hot water.
2. Strain tamarind pulp, leaving behind any dirt sediment. Add jaggery and half cup water.
3. Pour into a deep vessel, bring to a boil, stirring continuously.
4. Add all powders, salt, mix well.
5. Add drained raisins, cashews, simmer for 5-6 minutes.
6. Stir in herbs, and more jaggery or sugar if required.
7. The liquid should coat the back of a spoon thickly.
8. Take off fire, serve cold or warm, with pakodas, toasts.
9. Can also be used for crudites, and fritters.

Recipe courtesy of Saroj Kering