Tamarind Chutney

125 gm tamarind (soak in hot water for 30 mins)Sugar to taste1 garlic clove (finely chopped)Salt to taste1 tsp red chili flakes1/2 tsp roasted cumin powderMash the soaked tamarind in the same water to get the pulp and take out all the seeds from the pulp.Pour the pulp in a sauce pan and add rest of the ingredients in the sauce and simmer for 10-15 minutes until it boils and thick.Cool the prepared tamarind chutney at room temperature and then serve with any snack.
250 gm dried plum (soak in 3 cup water for overnight)1/2 cup sugar or to taste1 tsp red chili powder2 tbsp white vinegarMash the soaked plum in the same water to get the pulp and take out all the seeds from the pulp.In a sauce pan, add one more cup of water and let the mixture to boil on low flame.After that add red chili powder, sugar and vinegar to the sauce and cook on medium heat so that all the sugar dissolve in the sauce and becomes thick like ketchup. it would take 10-15 minutes.To preserve the plum sauce, let it cool at room temperature,then put the chutney in the jar and wrap a thin plastic or gelatin sheet on the top of the jar so that no air should enter into the jar. In the end, cover the jar tightly with its lid.