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1
In a small saucepan, combine the tamarind and 1 cup of the water over medium heat.
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2
Bring to a simmer and cook, uncovered, for 5 minutes.
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3
Occasionally stir with a fork to break up the pulp.
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4
Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded.
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5
When you stir the mixture, the pulp should easily combine with the water.
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6
Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture.
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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.
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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.
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9
When the pulp is spent, discard the fibrous left overs.
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10
The resulting liquid will resemble chocolate cake batter.
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11
You should have 2/3 to 3/4 cup.
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12
Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor.
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13
Process to a smooth, thick texture.
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14
Occasionally pause the machine and scrape down the sides.
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15
The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce.
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16
Transfer to a bowl and stir in the cumin for a pungent finish.
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17
Taste and adjust the flavors, as necessary, especially if you thinned the chutney.
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18
Set aside for a few hours for the flavors to blend and bloom.
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19
Serve, refrigerate for up to 2 weeks, or freeze for a month.
