Tamarind and dry ginger chutney

Ingredients

• Jaggery - 1/2 cup
• Tamarind - 1/4 cup
• Red chilli powder -1/2
• Dry ginger powder -1/2 tsp
• Salt to taste

Preparation

• Soak tamarind in warm water for 2hrs.
• Remove the seed and strain it using a soup strainer and remove all threds.

• In a pan boil together jaggery, tamarind, salt, chilli powder and dry ginger powder with just enough water. boil on simmer flame untill it reaches a saucy consistency.

• Allow it to cool, and store it in an airtight container in the refrigerator. This chutney can also be freezed for 15-20 days.