Take 1/3 of the tamarind pulp. Next cover, the pulp with boiling water. You'll need about 2 cups of water. Let the pulp sit for about an hour until softened.

In the meanwhile heat a pan on medium flame and dry-roast cumin seeds for 2 minutes. Turn down flame and keep aside to cool.

Use your fingers to mash the Tamarind a little, and then push a bit at a time through a fine meshed strainer. Rub the fibers against the strainer to separate the pulp from the fibers. The pulp falls through and the fibers stay behind.

Add sugar to the pulp. Then add the remaining ingredients. Mix well and taste. Add more sugar or salt as needed.

Serve Tamarind Chutney with Samosas or Pakoras. Chutney can be refrigerated for two to three months.