Tamarind / Imali / Laal Chutney

Ingredients:
75 gm tamarind, deseeded
150 gm Jaggery (you can use less if you don't like much sweet)
2 cups water (you can add less if you want it to be a little thick in consistency).
1 tsp cumin seeds
2 tsp salt
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp oil

Method:
1. Break the tamarind into small pieces and soak in 1 cup of hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out. If seeded, soak it as it is and then separate out seeds and pulp with hand.
3. Take a pan and add oil. Once oil heats up, add cumin seeds. 
4. When cumin seeds crack, add all the ingredients except tamarind pulp, water and Jaggery and fry them for few seconds. 
5. Add tamarind pulp, jaggery and remaining water in it and keep mixing it well on medium flame.
6. Make sure to beat jaggery in between so that it evenly mixes with all the ingredients. 
7. keep stirring on medium flame for 7-10 minutes. Once you see foam coming on the walls on pan, Chutney is ready. Switch off the flame and let it cool down.
8. It can be stored for 1 month in refrigerator.
9. Serve with pakoras and snacks :)
Please Note: you can add raisin (dried garpes) also for garnishing.