2 C pitted dates
½ C raisins (dark or golden)
¼ C tamarind pulp
½ C brown sugar
½ inch fresh ginger, minced
1 tsp salt – adjust to taste
2 tsp ground cumin
½ tsp black pepper
½ tsp red chili powder – adjust to taste
2 black cardamom pods
1½ C (about) water
Soak raisins in water for about ½ hour. Chop dates into ½” pieces. Remove shell from cardamom pods; crush seeds.
In saucepan, combine water, tamarind, sugar, salt, black pepper, red chili powder, cumin and cardamom. Bring to boil; reduce heat and simmer for about 2 minutes.
Add dates, raisins, and ginger. Return to boil, then remove from heat. Let sit at least 1 hour before serving. Serve at room temperature.
Chutney can be refrigerated for up to a month.
I used this as a marinade and condiment over a pork loin I roasted recently. Delicious!