½ x 200g (8oz) block of tamarind
3 tsp garam masala
3 tsp salt
5 tsp sugar, most people use white sugar or jaggery but I prefer dark muscovado for extra depth
4 tbsp tomato ketchup
A dash of lemon juice
2 green chillies, finely chopped
½ medium sized onion, sliced very thinly
2 carrots, peeled and grated
2 spring onions, chopped finely
A handful of chopped cilantro
A handful of sultanas (optional)
1. Place the tamarind in a heatproof saucepan or bowl, cover with boiling water and leave to soak for 10 minutes.
2. Using a spoon or fork, break the tamarind up and stir thoroughly to combine as much as possible with the water. Strain the liquid through a strainer into a large mixing bowl.
3. Add a little more boiling water to the solids that have remained. Using a large spoon, try and press and dissolve it into the water as much as possible. Strain again into the bowl. Repeat this process 3-5 times until you have as little solids remaining as possible.
4. Try and push these solids through the strainer by pouring on a dash more boiling water and squeezing it through with a teaspoon. Discard any final remaining solids when you have pushed through as much as you can.
5. Stir the liquid thoroughly to mix. Add the remaining ingredients and stir again. Chill for 30 minutes before serving.
6. Serve with Vicky's https://grokker.com/cooking/video/crispy-cumin-chicken-wings/545b951f8d42c6ab6843220c or aloo tikkia.