This recipe is from Manjula's video site. Unlike her samosa recipe, you probably do not need to watch her do this.
|½ lb||seedless tamarind|
|2½ cups||white, granulated sugar|
|2 cups||hot water|
|2 tsp||cumin seed, ground and roasted|
|1 tsp||red chili powder|
|1 tsp||"black" salt (or ½ tsp normal salt)|
|½ tsp||ground ginger powder|
|½ tsp||black pepper|
Soak the chutney in hot water mashing with potato masher. Set aside for 30 minutes. Strain it to remove all the pulp. Fold in 1½ cup sugar. Add in the cumin, red chili powder, black salt, salt, ginger powder and black pepper. Mix well. Taste and add more sugar (another cup). Adjust other flavors as desired.
This chutney will keep about 2 months in the refrigerator.