Sweet Tamarind Chutney

Sweet Tamarind Chutney

Ingredients:
tamarinds, raw
water, bottled, generic
spices, cumin seed
spices, coriander seed
spices, chili powder
salt, table
sugars, brown
dates, deglet noor

Directions:
Using your hands break the block of Tamarind down into smaller pieces first.
Soak the tamarind in the hot water for 20 minutes.
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
Place a frying pan over a medium heat and add the cumin and coriander seeds.
Dry roast them for a minute, then tip the spices into a bowl.
Place the chilli powder, salt, jaggery or sugar and dates into a blender.
Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
Scrape the puree into a bowl and mix in the tamarind extract.
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
Cool completely, store in the fridge and eat within 3 days.