Ingredients
5 – 6 sp. tamarind paste
15 - 20 red chilies
1/2 cup jaggery
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. hot oil
Method
Put jaggery, tamarind paste and chilies in a small wet grinder.
Run till contents are crushed coarsely.
Add salt, cumin seeds, run again till smooth.
Do not use water at all.
Heat oil, add mustard seeds, Pour over paste, mix gently till well mixed.
Store in sterile bottle in refrigerator till required.