Kenyan Tamarind Chutney

Soak the 250 grams of tamarind in 1 cup of warm water for 10 minutes until softened, then press and mash with a spoon to extract the pulp and juice.

Pour the tamarind liquid and pulp through a fine-mesh sieve, pressing gently to separate the fruit from the seeds and fiber.

Combine the strained tamarind pulp, 2 cups of sugar, and 1/2 teaspoon of chili powder in a heavy-bottomed pot over medium heat.

Stir the mixture frequently to dissolve the sugar completely and prevent sticking on the bottom of the pot.

Reduce heat to low and simmer the chutney for 15 minutes, stirring occasionally, until it thickens and becomes glossy.

Taste the chutney and add salt according to your preference, stirring well to incorporate.

Transfer the chutney to clean jars while still warm and let it cool completely before covering and storing.