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Tamarind pulp - 55 gm
Honey - 2 Tablespoons
Ginger - 1 Tablespoon, grated
Salt - 0.5 teaspoon
Apples - 8, peeled, de-seeded and cobed
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Break tamarind, pulling it apart into marble-sized pieces. Place the tamarind pieces in a bowl, and cover with 1 cup of boiling water. Leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids. Stir in the honey, ginger, and salt. Add the apples and place the pan on medium heat. Bring to a boil, and then reduce the heat. Cook over low heat, covered for about 40 minutes, stirring occasionally, until thickened into applesauce.
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