Tamarind Chutney

Ingredients

• 7 ounces, weight De-seeded Tamarind Pulp
• 2-1/2 cups Boiling Hot Water
• 6 Dried Dates, Finely Chopped
• 1 teaspoon Vegetable Oil
• 1 Tablespoon Whole Mustard Seeds (sarso)
• 1 Tablespoon Whole Cumin Seeds (jeera)
• 1/2 teaspoons Salt
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Hot Chili Powder, Like Cayenne
• 1/2 teaspoons Ground Ginger