Soak tamarind in 4 cups of hot water for an hour. Mash it using your hand and strain it through a soup strainer. Discard the pulp and keep the water.
Pour the tamarind water in a deep pan. Add all the ingredients except raisins. Cook on a medium heat for 15 minutes; keep stirring periodically.
Add raisins and cook for another 15 to 20 minutes, stirring periodically.
Once it reduces, remove the pan from the heat and let it cool. (The consistency should not be very thick). Transfer into a glass jar.
Refrigerate
Can be stored in the fridge for 3 to 4 months.
One can also use sugar instead of jaggery as a sweetener.
