50 gram good quality tamarind
2 cloves of garlic
1/2 tsp ground zeera
1 green chilli
1/4 tsp ground red pepper
1/2 tsp rock salt
1/4 tsp regular salt
2 tsp sugar
Bunch of coriander leaves
Bunch of mint leaves
Soak the tamarind overnight, strain and make into pulp. If you time and the Tamarind has been deveined and deseeded, soak for a few hours, grind and add the other ingredients and grind to a fine paste. Check for salt, sugar, chilli balance. Adjust accordingly.
Keeps in the refrigerator for a week, or in the deepfreeze for a year
This mixture can diluted for the paani of a pani puri
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