500gm tamarind
1 cup jaggery (gur)
1/2 cup sugar
2 tsp roasted cumin powder (jeera powder)
1 tsp ginger powder (sonth powder)
1 tsp ajwain (carom seeds)
1 tsp roughly grounded saunf ( fennel seeds)
1/2 tsp asafetideo (hing)
1 tsp black salt
1/2 tsp salt
red chilli powder as per taste
1/4 cup roasted muskmelon seeds (magaz)
METHOD
Soak tamarind in water for 1-2 hours. Mash well. Squeeze it to take out the pulp of tamarind using little water with the help of strainer. In heavy bottomed pan, add 1 tsp oil, add hing and then all the spices mentioned above except for black salt and salt. Add 1/2 cup water in it and cook for one more minute. Add tamarind paste. If it's too thick add more water. Add jaggery and sugar and cook till mixture becomes thick.
Once it cool down add roasted muskmelon seeds.
Do adjust sugar level according to your taste.
Chutney thickens more after cooling so adjust consistency accordingly.
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