Tamarind Chutney

• 1 cup (250 ml) tamarind water (see Notes)
• 3/4 cup (175 ml) chopped dates or 1/2 cup (125 ml) jaggery (sugur)
• 1 tsp (5 ml) cayenne pepper
• 1/2 tsp (2 ml) cumin powder
• 1/2 tsp (2 ml) salt or to taste

1. In a saucepan over medium heat, combine tamarind water and dates.
2. Bring to a boil.
3. Reduce heat to medium-low and cook until mixture begins to thicken, 5 to 8 minutes.
4. After mixture has thickened, mash with a spoon.
5. Add cayenne pepper, cumin, salt and 3/4 cup (175 ml) water.
6. Simmer for 5 minutes to allow flavors to blend.
7. Press through large-holed strainer to make a thick, smooth sauce-like chutney.
8. Let cool to room temperature and serve as a dipping sauce with appetizers.
9. (Chutney can be stored in an airtight container in the refrigerator for several months.
10. Do not freeze.)

tamarind water, dates, cayenne pepper, cumin powder, salt

Taken from www.cookstr.com/recipes/tamarind-chutney (may not work)