Soak tamarind in two cups of warm water for half an hour.
Extract pulp and strain to remove seeds and fiber. Dry roast cumin seeds and grind to a powder. Wash raisins and pat them dry.
Take a heavy bottomed pan, add tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes.
Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder.
Remove from heat, allow to cool and store in an airtight container. |
