My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.
Break the tamarind into pieces and pour over 475 ml boiling water. Leave to soak for 1 hour.
Using a fork, mash the tamarind into a pulp, then strain through a sieve. Add the sugar to the remaining pulp and mix well, then add all the other ingredients and stir to fully combine.
Store in an airtight container in the refrigerator for up to a month.