Ingredients

The following ingredients have 12 Servings
  • 300 gms fresh Ginger peeled and chopped into small pieces
  • 200 gms fresh Green Chillies
  • 200 gms Tamarind
  • 4 tbsp powdered Jaggery
  • 1 tbsp Salt
  • For the tempering :
  • 1/4 cup Sesame Oil / Gingelly Oil
  • 2 tsp black Mustard Seeds (Rai)
  • 4 dried red chillies
  • 2 tsp Asafoetida (heeng)

Instruction

  • Heat Oil and add mustard seeds and dried red chilies. When the seeds pop add asafetida and stir.
  • Add the chopped Ginger and Chilies and fry till the rawness disappears and the chilies turn light green.
  • Add the tamarind extract, salt and jaggery and boil on medium heat for around 20 minutes till the tamarind extract thickens to a sauce consistency. At this stage check for salt and sweet as per your taste and add more if needed.
  • Take off heat and cover with a clean kitchen towel till it comes to room temperature.
  • Fill in clean and dry glass jars and refrigerate. Use as needed.