This is my own concoction of sweet and sour tamarind paste that I use in many of my recipes like dals, Amritsari chana, rajma, pani puri water and vegetables. It is not as sweet as usual tamarind chutneys but is healthy and goes well with preparations that require sour with a hint of sweet. It also keeps well in the freezer for up to 3 months. To use, you do not need to wait for the paste to thaw; you can use it directly from a frozen state (just scoop with the help of a spoon or butter knife).
Wash the tamarind and soak it with jaggery in 2 cups of water for an hour.
After that cook the mixture for 5 -7 minutes till it comes to a rolling boil. Let it cool to room temperature and sieve the pulp as much as you can. Discard the fibers.
Store it in freezer safe airtight container for 3-4 months.
To make paani puri water with it, take out the required amount of chutney, add some water, jaggery, salt and red chilly to it. Let it soak till jaggery is completely liquefied.