tamarind and date chutney

Place the tamarind and dates in a saucepan, then add 250ml cold water. Cover with a lid and simmer over low heat for 30 minutes or until the tamarind and dates have disintegrated.

Whilst tamarind is simmering, heat a small pan over medium heat. Once hot, add peppercorns and cumin seeds, then toast until aromatic. Remove from heat and allow to cool.

Once cooled, grind to a fine powder and set aside.

Pour tamarind and date mix into a large sieve placed over a bowl. When cool enough to handle, force the mixture through the sieve, extracting as much liquid as you can. Collect the pulp from the strainer and squeeze to remove all the liquid. Discard the fibres and stones.

Return the tamarind and date liquid to the pan. Add the ground pepper and cumin, black salt, chilli powder and jaggery. Cover and simmer over low heat, stirring regularly for one hour or until thick, glossy and syrupy.

Once cooked, pour into a sterilised jar and seal. Once cool, refrigerate until ready to serve.