Ingredients:
Tamarind (imli) 200 gm
Sugar 1 cup / 150 gm
Or
jaggery (gur) 7 tbsp / 150 gm
Ginger (adrak), 2” piece, juice extracted 1
Red chilli powder 1 tsp / 2 gm
Black salt (kala namak) ¼ tsp / 1 gm
Ginger powder (sonth) 1 tsp / 2 gm
Raisins (kishmish) 1 tbsp / 10 gm
Juice of lemon (nimbu) ½
Green chillies, finely chopped 2
Asafoetida (hing) ¼ tsp / 1 gm
Cumin (jeera) seeds, dry roasted, Ground 1 tbsp / 6 gm
Method:
Boil the tamarind, strain the juice and discard the pulp. Add the remaining ingredients and mix well. Serve with khasta kachauri or chaat papri.
Variation: A combination of dates and tamarind or just mango slices can be used instead of just tamarind.
Note: Tamarind should always be boiled before straining as it carries a lot of infection.
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