Tetuler Chatney, Tamarind Chutney (India)

Makes about 1.5 cups

One 2 x 4 x 3/4 inch piece of tamarind, broken off from a block of
dried tamarind. Do not substitute tamarind concentrate
1 tablespoon peeled coarsely chopped fresh ginger
Additional water for blending, as needed
1 tablespoon mustard oil
1/4 teaspoon black mustard seeds
1/2 teaspoon five-spice
2 teaspoon ground cumin
1/8 teaspoon salt
dash of black salt
3.5 tablespoon sugar

Coarsely chop the tamarind, and soak in 1/2 cup warm water in a nonmetallic bowl for 15 to 30 minutes.

Using your fingers, remove the tamarind seeds and any hard membranes from the pulp. Place the remaining contents of the bowl in a blender with the ginger and water. The pulp I had was very thick & needed about 3/4 cup water to get it to blend.

Heat oil in a small skillet over medium-low heat. Add black mustard seeds. When seeds start popping, add the five-spice and cumin and stir. Add the tamarind, then salt, black salt and sugar. Remove from heat and let cool. Will store in airtight container indefinitely.