• 1/2 lb tamarind paste
• 2 c water
• 2 1/4 c sugar
• 2 1/2 t salt
• 1 1/2 t cayenne pepper
• 1 t pepper
• 1 t cumin
• 1 t ground coriander
• 1/2 t ginger

Add the tamarind paste, water, and sugar to a medium saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Puree in a food processor or blender until smooth. Strain through a fine mesh sieve, reserving the liquid in a bowl below. Whisk all remaining ingredients into the tamarind liquid.

The chutney can be stored, refrigerated, for up to 3 months.