Tamarind Sauce/ Chutney

Tamarind Paste/ Pulp
Soak in warm water.
Mince or chop up
1/2 cup Cilantro
4 cloves garlic
1 hot habanero pepper (optional)
1 green onion
After pulp is soaked get your hands in there and remove seeds extra stuff.
Add in the minced cilantro. garlic, green onion and pepper
Add 1/4 cup extra water put on stove.
Add salt, pepper to taste.
I added a small amount of ginger powder. (Optional)
Add brown sugar to taste. I added 1 1/2 cup to this but taste as you go along
Cook down till thick consistency, Cool and strain excess .
Enjoy!
Cool completely and you can store in fridge for a week or so.