Chop the Jaggery and tamarind into small pieces.
Put a pot with 600ml (approx.) of water on the stove. Add the tamarind and boil for 5-6 minutes. Let it rest for half an hour, then strain it through a sieve to extract all the pulp.
Put one teaspoon cumin and fennel seeds in a frying pan over medium heat. Lightly roast them and let them cool. In a mortar grind them to a powder and set them aside.
Heat the oil in a pan over medium-high heat. Add half a teaspoon of cumin seeds and when they start to crackle, add the tamarind pulp. If it is too thick, you can add a little water to adjust the texture of the sauce.
Let it boil for a few minutes and add Jaggery, salt, Himalayan black salt, ginger powder, red chilli powder and the mixture we have prepared in the mortar. Mix and cook until Jaggery is completely dissolved.
At this point add white sugar and cook for another two or three minutes.
Let it cool completely and store it in a sterilised airtight glass jar. It can be store in the fridge for months.
Serve with any Indian snacks such as Samosa, Pakora or Aloo Tikki.
