Chaatni, an almost staple dessert on Bengali lunch tables that have found a variety in many fruits, sometimes edible flowers. This one is quite simple and tastes deliciously spicy, tangy and sweet. All measurements are estimates as I cook eyeballing the quantities with my hands.
1 medium to large tomato, pureed
2 inch X 2 inch broken piece of tamarind pulp cake (preferably seedless kind), soaked in hot water
1 bay leaf
1 teaspoon black mustard seeds
Red chili powder as per taste
1 tablespoon oil
Sugar to taste (note that it takes a lot to cross over the tanginess of tamarind to become a bit sweet)
1 pinch salt
Water
Drain the tamarind water and mash the softened pulp. You can take the seeds out if you used the seeded variety. Add little water and make a puree in spice grinder or blender.
Heat the oil and add bay leaf and mustard seeds, when they splutter add pureed tomato. Add salt and cook until tomato is cooked or oil has separated. Add pureed tamarind pulp, and some water and bring to a boil.
Cook over high heat, adding water if needed, bring down the consistency to what you want. Add red chili powder and sugar. Adjust the 3 flavors tangy, sweet and spicy with red chili powder and sugar. Note - when you add sugar the consistency thickens and color of chaatni darkens. Enjoy!