Sweet and Sour Tamarind Chutney (Imli Chutney)

Makes Two Cups

1 small lime-size tamarind pulp

1/4 cup brown sugar

3/4 cup chopped pitted dates

1 tsp. dry-roasted cumin seeds

1/4 tsp. cayenne pepper (optional)

1 tsp. salt

Cooking Instructions

Soak the tamarind in a bowl with 1 cup of boiling water for 15 minutes. Mash the pulp with the back of a spoon or with your fingers to a thick, lumpy consistency. In a blender or food processor fitted with a steel blade, puree the pulp, brown sugar, dates, cumin seeds, cayenne, and salt. Covered and refrigerated, this chutney stays fresh for 2 weeks.

1.

This chutney is the best accompaniment to savory samosas, pastries with spicy potato and pea filling. Tamarind is available in specialty Asian markets.