Soak the tamarind

• Place the tamarind pulp in a bowl and cover with hot water.
• Leave to soak for a few hours until the pulp softens.

Dissolve and extract the pulp

• Mix the tamarind well to dissolve all the pulp in the water.
• Press against the seeds and squeeze the pulp out with your hands to remove as much pulp as possible.

Strain into a saucepan

• Strain the water into a saucepan a little at a time.
• Pour some water over the pulp and push with your hands so all the pulp goes into the saucepan.

Add sugar and spices

• Once all the water is strained, add the sugar, salt and cumin powder.

Cook until thickened

• Cook on medium heat until the chutney thickens and has reduced by half.

Store

• Store in an airtight container in the fridge and use throughout the month.