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.
- 2 cups water
- 2 tablespoons tamarind concentrate (see note)
- 1 cup jaggery sugar (see note)
- 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.