Tamarind and Date Chutney

1. 1

   In a small saucepan, combine the tamarind and 1 cup of the water over medium heat.

2. 2

   Bring to a simmer and cook, uncovered, for 5 minutes.

3. 3

   Occasionally stir with a fork to break up the pulp.

4. 4

   Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded.

5. 5

   When you stir the mixture, the pulp should easily combine with the water.

6. 6

   Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture.

7. 7

   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.

8. 8

   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.

9. 9

   When the pulp is spent, discard the fibrous left overs.

10. 10

    The resulting liquid will resemble chocolate cake batter.

11. 11

    You should have 2/3 to 3/4 cup.

12. 12

    Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor.

13. 13

    Process to a smooth, thick texture.

14. 14

    Occasionally pause the machine and scrape down the sides.

15. 15

    The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce.

16. 16

    Transfer to a bowl and stir in the cumin for a pungent finish.

17. 17

    Taste and adjust the flavors, as necessary, especially if you thinned the chutney.

18. 18

    Set aside for a few hours for the flavors to blend and bloom.

19. 19

    Serve, refrigerate for up to 2 weeks, or freeze for a month.

* Per serving · 4 servings · Values may vary.