Put the tamarind pulp into a saucepan and cover with cold water.

Place the saucepan on medium heat, add the sugar, salt, chilli, garlic and coriander to the pot and bring to a gentle boil.

Now turn the heat down to a gentle simmer and with the pot closed, allow to cook for about 15-20 minutes.

Blend to a thin ketchup consistency. If it is too thick, add a little water.

Taste and adjust seasoning- it can sometimes be quite tart so may need more sugar and/or salt. It should be sweet, tart and spicy.