Sweet Tamarind Date Chutney

• 1 cup pitted dates chopped
• 2 teaspoons fennel seeds
• 2 teaspoons red pepper or to taste
• 7 1/4 tablespoons tamarind pulp seedless
• 1 cup water
• 3 tablespoons palm sugar or dark brown sugar
• salt to taste
• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1 1/4 ounces toasted hazelnuts chopped, optional

1. Toast the fennel seeds in a dry pan, then grind or pound to a fine powder using a coffee grinder or a mortar and pestle.
2. Put the dates, fennel seed powder, red pepper, tamarind pulp, water, sugar and salt in a food processor and puree.
3. Heat the oil in a pan and stir-fry the mustard seeds over high heat until they pop, 1-2 mins.
4. Add the puree and bring to a boil, stirring constantly until the chutney becomes thick, 2-3 mins.
5. Reduce the heat to low and simmer uncovered for 2 mins.
6. When the chutney has a dropping consistency, stir well and remove from the heat.
7. Mix through the nuts, if using.

dates, fennel seeds, red pepper, tamarind, water, palm sugar, salt, vegetable oil, mustard seeds, hazelnuts

Taken from www.yummly.com/recipe/Sweet-Tamarind-Date-Chutney-1675627 (may not work)