100g tamarind soaked 4-6 hours (or) 250 ml pulp ( with water and filtered )
2-3 Tbsp sugar ( you can add more as per your taste)
1/4 tsp oil
1/4 tsp jeera powder ( cumin powder )
pinch of asafoetida
1/4 tsp chilli powder
salt as per taste
Grind the soaked tamarind and then filter it or you can also mash it with your hand and filter it (be careful not to add more water) consistency of the filtered tamarind pulp must be like batter. In a pan add oil, once it’s hot add asafoetida, cumin powder and then tamarind pulp. Stir the mixture and let it boil till it turns into paste ( keep stirring continuously and do the whole procedure in low flame). Once paste is ready add chilli powder and sugar and keep stirring continuously until sugar has got completely mixed and melted and switch off flame after 2-3 mins.( Take a drop of paste on your thumb and just touch it with your index finger and see if it forms a string or thread, if it does then the paste is ready ) Let it cool.
And then when you serve add little water according to the consistency you would like to have for your chutney 🙂
you can store the paste in airtight container in refrigerator for about 3 months. (If the Tamarind paste is not a thick paste and is refrigerated then there are more chances of it getting spoiled. ) when you serve you can add water in the paste which is to be consumed. you can also add sugar if need be. You can also add soaked raisins when you add tamarind pulp. cardamom powder can also be added once the paste is ready it gives a fine aroma.