Sweet Tamarind Chutney

1. 1

   Using your hands break the block of Tamarind down into smaller pieces first.

2. 2

   Soak the tamarind in the hot water for 20 minutes.

3. 3

   Once softened, strain the mixture through a fine sieve and discard the husks and seeds.

4. 4

   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.

5. 5

   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.

6. 6

   Scrape the puree into a bowl and mix in the tamarind extract.

7. 7

   Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).

8. 8

   Cool completely, store in the fridge and eat within 3 days.

* Per serving · 4 servings · Values may vary.