1/4 c  Tamarind pulp, ripe &

           -- seedless
  1 1/4 c  Water

           Salt, to taste
      1 tb Raw sugar

    1/4 ts Black pepper

    1/2 ts Chili powder

    1/2 ts White cuin seeds, toasted &

           -- ground
      1 tb Mint leaves, chopped

  Soak tamarind pulp in water overnight.  The next day, mash the pulp
  into the water & blend throughly.  Strain liquid in a sieve or
  through some cheesecloth & discard the fibres.
  Stir in the remaining ingredients except the mint leaves.  Whisk
  thoroughly until the sugar has dissolved.  Sprinkle with mint & serve
  chilled.
  Serve with samosas or other salty (*chaat*) dishes.