More like a tamarind water, this is a very simple version of a tamarind chutney, and is easy to make. Serve as an accompaniment to hot pakoras, such as the Vegetable and chickpea flour fritters.
If your tamarind pulp is very firm, soak it in a bowl of hot water for about 1 hour. Drain the tamarind and push it through a sieve, into a small bowl, discarding the fibres and seeds. Add the remaining ingredients, stir in
If your tamarind pulp is already ground into a paste, then just mash it and mix it with the other ingredients.
Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for 1–2 weeks.
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