Categories: Preserves, Indian, Sauces, Side dish, Fruits 
      Yield: 1 recipe 
  
    1/4 c  Tamarind pulp, ripe & 
           -- seedless 
  1 1/4 c  Water 
           Salt, to taste 
      1 tb Raw sugar 
    1/4 ts Black pepper 
    1/2 ts Chili powder 
    1/2 ts White cuin seeds, toasted & 
           -- ground 
      1 tb Mint leaves, chopped 
  
  Soak tamarind pulp in water overnight.  The next day, mash the pulp 
  into the water & blend throughly.  Strain liquid in a sieve or 
  through some cheesecloth & discard the fibres. 
  Stir in the remaining ingredients except the mint leaves.  Whisk 
  thoroughly until the sugar has dissolved.  Sprinkle with mint & serve 
  chilled. 
  Serve with samosas or other salty (*chaat*) dishes.