Tamarind and Apricot Dip Sauce

1 cup Apricots – dried
½ cup Tamarind Pulp
1 cup Water
2 Tablespoon Sugar
1 Tablespoon crushed Red Chili / Chili flakes
½ cup Tomato Ketchup
1 Tablespoon Cumin Seeds
¼ cup vinegar


  • Boil the apricot, water, sugar, chili flakes and vinegar. When the apricots are grown in size, include tamarind pulp.
  • Simmer until desired consistency is achieved.
  • Let it cool.
  • Pour it in a blender and include remaining ingredients with some water.
  • Blend until smooth.