Fiery Tamarind-Ginger Sauce

• 100 grams dried tamarind*
• 4 inch piece, fresh ginger root, grated fine
• 6-7 Thai green chilies, chopped fine (deseed and adjust quantity based on heat tolerance)
• 1/4 teaspoon asafetida (optional)*
• 1/2 teaspoon molasses or brown sugar to taste
• 2 teaspoons coconut, rice bran or sunflower oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon ground turmeric
• salt to taste

1. Place the tamarind in a bowl. Cover with hot water and set aside to soften. Once the water is cool enough to handle, extract the pulpy juice by squeezing the fruit. Discard the fibre and set the juice aside.
2. Add 1 tsp. oil to a pan and place over medium heat. Drop in the mustard seeds and cover. The seeds should start popping shortly. As soon as the popping begins to slow down, take the pan off the heat and throw in the remaining ingredients.
3. Cook on medium heat until the sauce starts to thicken and the chilies have softened. Taste to adjust seasonings. Bottle the sauce and top with the remaining oil. Store in the refrigerator for up to a week.

tamarind, fresh ginger root, green chilies, asafetida, molasses, coconut, black mustard seeds, ground turmeric, salt

Taken from food52.com/recipes/33802-fiery-tamarind-ginger-sauce (may not work)