Tamarind and Date Chutney

In a small saucepan, combine the tamarind and 1 cup of the water over medium heat.
Bring to a simmer and cook, uncovered, for 5 minutes.
Occasionally stir with a fork to break up the pulp.
Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded.
When you stir the mixture, the pulp should easily combine with the water.
Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture.
Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible.
If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again.
When the pulp is spent, discard the fibrous left overs.
The resulting liquid will resemble chocolate cake batter.
You should have 2/3 to 3/4 cup.
Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor.
Process to a smooth, thick texture.
Occasionally pause the machine and scrape down the sides.
The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce.
Transfer to a bowl and stir in the cumin for a pungent finish.
Taste and adjust the flavors, as necessary, especially if you thinned the chutney.
Set aside for a few hours for the flavors to blend and bloom.
Serve, refrigerate for up to 2 weeks, or freeze for a month.