This tangy and sweet sauce just makes everything it touched a 10 times better. This chutney unfortunately cannot be bound to a single fixed recipe. It varies and it does vary crazily, depending on the taste buds on your mouth. This chutney is made more like "a drop in your mouth","taste","add/reduce ingredient" - if you know what I mean.
I have given a rough estimate of the ingredients involved which I would request your discretion and taste to take over once you start making. For a rough guideline this is it below
I was not talking of powder. If u read the ingredient I say Pulp - it is the old fashioned tamarind. Thanks for the compliment. Means a lot. I did not attend a baking course. Its all self learnt. For starting the most important thing is indeed "START". Take a simple recipe which does asks for simple ingredients and bake. The more you try better you get. PLs do start off with baking recipes from this site. Ask me any questions that you found difficult and I will be willing to answer them when i can :)