INDAZAPAM Tamarind Date Chutney Serve this Sweet & Sour, Nutty & Spicy Tamarind-Date Jam at the beginning of an Indian meal. Put it on Nan or Papadams. 8 oz Tamarind Paste 2 cups boiling Water 8 oz Date Paste 1 tsp Salt 1 Tbl Sugar 2 Tbls Vinegar (White OR Cider) 1 - 3 tsp Hot Chili Flakes (lightly toasted) 1 tsp Sweet Paprika 1 Tbl Ghee OR Oil 1/2 tsp whole Black Mustard Seeds 1/2 tsp whole Fenugreek Seeds 3 dried Red Chilis 10 fresh Curry Leaves (frozen also acceptable) 1/2 tsp fresh Ginger (grated) 1/2 tsp fresh Garlic (mashed) several Tbls boiling water if needed 1. In a bowl, pour the boiling Water over the Tamarind Paste.                    Mash well, allow to soak about 15 minutes to dissolve.                    Strain the Tamarind Juice into another bowl and reserve.                    Discard seeds and twigs. 2. In a medium saucepan, mix reserved Tamarind Juice with the                    Date Paste, Salt, Sugar, Vinegar, Hot Chili Flakes & Sweet Paprika.                    Bring to boil, lower heat, simmer 15 minutes, stirring frequently. 3. After about 11 minutes, heat Ghee OR Oil in a small frying pan.                    Add Black Mustard Seeds. Wait until they begin to pop. 4. Add Fenugreek Seeds, whole Red Chilis, Curry Leaves.                    Stir-fry for 1 1/2 minutes. 5. Add Ginger and Garlic.                    Stir-fry for 1/2 minute. 6. Pour spices from frying pan into Tamarind & Date mixture.                    Continue to simmer 20 minutes, stirring frequently.                    Mixture will have the consistancy of loose honey.                    If it gets too thick, add a few Tbls of boiling water 7. When done, allow mixture to cool, transfer to a glass jar, refrigerate.                    This will keep 2 - 3 months in the refrigerator.