red chili powder
brown soft sugar
- Using your hands break the block of Tamarind down into smaller pieces first.
- Soak the tamarind in the hot water for 20 minutes.
- Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
- 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.
- 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.
- Scrape the puree into a bowl and mix in the tamarind extract.
- Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
- Cool completely, store in the fridge and eat within 3 days.