Tamarind(Imli)		50 gms.
	Jaggery(gur)		250 gms.
	Red Chilli pdr		10 gms
	Salt 			to taste
	Cumin Seeds		1 tblsp
	Black Salt		1 tsp
	Black Cardamom		6 nos.
	Dry Ginger(Saunth)	100 gms.
	Water			½ ltr.
	Raisins(optional)	10 gms.
	Chauare(optional)	10 gms.

• Boil all the ingreadients in water for about 2-3 hours on a slow flame.
• Strain the mixture through sieve.
• Adjust the sharpness by adding more saunth if needed or more Jaggery if more sweetness is needed.
• This can be store in the refrigerator for a long time.
• Raisins and Chuare can be added when the chutney is hot.
  

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