2 or 3 tbs. tamarind paste
water as needed
sugar to taste (start with 2 tea.)
white salt
1/4 tea. cumin powder
pinch of asafetida
1/2 ground red chili powder
1/4 tea. black salt*
1/4 tea. toasted cumin seed, ground
1/4 tea. black pepper
Optional: slivers of fresh ginger, raisons, chopped dry dates.

Procedure:

Mix the tamarind paste in a bit (1/4 to 1/2 cup) of water. Add the sugar and salt. Take a tiny taste. If its too sour, add more sugar. The taste will still be kind of 'raw'.
Heat the clarified butter in a pan. (Oil can be substituted). Stir in the cumin powder, asafetida and the red chili powder.
Boil this until it thickens. (The texture should be somewhere between ketchup and maple sugar syrup). Add the black salt, toasted cumin and black salt while the mix is still boiling. Remove from the fire and add slivers of ginger, raisons, and/or chopped dry dates if you like.
This will get glue like if it sits. When it does, just warm it up and/or add a bit of hot water to thin it again. This will last in the frig. for a few weeks without the optionals, so add them just before serving.