Step 1. Soak 200 grams of tamarind in 3 cups of warm water for 20 minutes.
Step 2. After 20 minutes, strain the water through a strainer into a bowl. Squeeze out the tamarind pulp in strainer and add an extra ¼ cup of water to extract the pulp.
Step 3. Stir and transfer the strained tamarind water to a pan. Heat the pan on medium heat and add 200-gram jaggery to it. Simmer for 10 minutes until the consistency is thick.
Step 4. Next, add salt, 1 teaspoon of ginger powder, 1 teaspoon of chili powder, ½ teaspoon of coriander powder, ¾ teaspoon of fennel powder, and ½ teaspoon of roasted cumin powder. Mix well and cook for 2 minutes to reach the perfect consistency. Allow to cool and store in a glass jar. (Stored in the refrigerator, it can stay for 4-5 months.) Thank you.