Tamarind Compote

• 230 g seedless tamarind pulp
• 150 g water
• 25 g

Place the tamarind pulp in small pot and cover with the water. Boil for 20 minutes, then add the palm sugar, caster sugar, garam masala and salt and cook for 5 minutes until it has reached a thick chutney consistency. Transfer to a bowl and serve cold.