In a 4-quart (or larger) stainless steel pot, combine the vinegar and sugar. (Glenn Koenig / Los Angeles Times)
Whisk the mixture over low heat until all of the sugar is dissolved. (Glenn Koenig / Los Angeles Times)
Add the tamarind pulp to the pot. (Glenn Koenig / Los Angeles Times)
Add the cardamom, garlic powder and onion powder, whisking to incorporate. (Glenn Koenig / Los Angeles Times)
Place the roasted figs in a blender with the vinegar mixture. (Glenn Koenig / Los Angeles Times)
Puree until very smooth (this will need to be done in batches). (Glenn Koenig / Los Angeles Times)
Return the mixture to the pot over very low heat to thicken, stirring or whisking occasionally. (Glenn Koenig / Los Angeles Times)
Season the ketchup with salt. (Glenn Koenig / Los Angeles Times)
