Himachal Khatta Meetha Tamarind Jaggery Himachali Sweet Sour

Method

1. 1

   Place strained tamarind water in a small pot. Add grated jaggery.

2. 2

   Heat on medium, stirring, until jaggery dissolves completely.

3. 3

   Continue cooking on medium for 6 to 8 minutes until the chutney thickens to a coating consistency.

4. 4

   Remove from heat. Add dry ginger powder, red chilli powder, roasted cumin powder, black salt and regular salt. Stir well.

5. 5

   Taste — should be assertively sweet-sour with a warming note from dry ginger.

6. 6

   Cool completely. Store refrigerated for 2 weeks.