Tamarind Chutney

3 ounces dried tamarind
2 cups water
1 cup chopped pitted dates
1 tsp sugar
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp cayenne pepper

Preparation:

Break the lump of tamarind into small pieces and boil them in 1 1/2 cups of water for 10-20 minutes until softened. Then pour the tamarind and water through a strainer, scraping the bottom of the strainer every few seconds. Continue until all the pulp has been extracted from the seeds and fiber. To this juice, add all the other ingredients. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade. This goes wonderfully with fried spicy potato swirls!