Note: Tamarind concentrate and jaggery sugar can be found at most East Asian and Indian supermarkets or specialty grocers. If you can't find jaggery, dark brown or demerara sugar can be used in its place.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 2 cups water
- 2 tablespoons tamarind concentrate (see note above)
- 1 cup jaggery sugar (see note above)
- 1/2 teaspoon black salt or Kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ginger powder
Heat water over medium-high heat until just boiling. Add in tamarind concentrate and stir until completely incorporated. Add jaggery, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.
Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally. Let cool for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month.