Put the tamarind in a bowl and add warm water to cover it.
Let the pulp sit for at least 1 hour to soften. Mash it using your fingers and then strain it using a fine mesh strainer. Use a spatula or a wooden spoon to make the process faster and easier. Basically you need to separate the seeds/fiber and the pulp.
You will be left with a thick paste so add enough water till it gets the consistency of a sauce.
Finally add all the spices and mix thoroughly.
Let it sit for at least 1/2 hour before using.
Enjoy
Recipe Notes
The intensity of spices varies from brand to brand so make sure to do a taste test along the way. If the quantities mentioned do not give you the desired results, add more.
Start by adding 1/4 tsp of black salt(kala namak) and if you are not satisfied then add more.
Try to store it in a glass container and leave some space on the top of the jar before freezing it.