**9.8 Tamarind ketchup**

Clean the tamarind pulp, then boil it in freshwater to extract the tamarind puree. Cook on medium heat with 10% sugar and 1% salt. Then take it off the fire and combine it with the spices. Boil the edible oil in a saucepan and put sliced ginger, small bits of garlic, and chili along with the product and cool down the product before packing (**Figure 23**).
