Sweet Tamarind Chutney

Using your hands break the block of Tamarind down into smaller pieces first.

Soak the tamarind in the hot water for 20 minutes.

Once softened, strain the mixture through a fine sieve and discard the husks and seeds.

Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.

Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.

Scrape the puree into a bowl and mix in the tamarind extract.

Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).

Cool completely, store in the fridge and eat within 3 days.