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