Tamarind Chutney

¼ cup of tamarind pulp (available in “bricks” at Asian markets)
1 and ¼ cups of hot, almost boiling water
¼ cup of pitted dates
1 tsp whole cumin seed
½ tbsp minced fresh ginger root
¼ tsp ground cayenne pepper
3 tbsp dried grated or flaked unsweetened coconut
½ tsp salt

Place the tamarind pulp in the hot water and let it steep and soften for about 20 minutes. Place the mixture in a food processor and pulse until you have a thick, pulpy consistency. The hard seeds in the tamarind pulp could damage a processor if you work it too long or too constantly. Scrape all of the pulp from the processor into a sieve set over a bowl and press it through with a rubber spatula. Scrape the underside of the sieve to get all of the tamarind puree into your bowl. Toss the dry residue into your compost bin (compost bin instructions coming soon).

Place the dates in the food processor. There is no need to wash the processor after mixing the tamarind. Add back as much tamarind puree as you need to get the processor going. Keep the processor on for 30 seconds to 1 minute or until you reach a uniform consistency. Add all the other ingredients and pulse to combine. This keeps in the refrigerator for 4 days or in the freezer for months.

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