|Mint leaves||1 Cup (16 tbs), picked|
|Garlic||6 Clove (30 gm)|
|Ginger piece||1 Inch|
|Chili powder||1⁄2 Teaspoon|
|Cumin powder||1 1⁄2 Teaspoon|
|Pepper powder||1⁄4 Teaspoon|
|Tamarind ball||1 Small (Lemon Sized)|
|Jaggery piece||1 Small|
1. Grind to a paste all the ingredients on the left.
2. Extract thick pulp of tamarind by boiling in 1 cup of hot water.
3. To the tamarind extract add the ground paste, the powdered masalas and the jaggery. Simmer for 5-8 minutes or until a chutney consistency is reached.
4. Cool and bottle. It will keep for 1-2 weeks.