Tamarind, Fig, And Cumin Chutney



  1. In a saucepan over low heat, toast the cumin 3 to 4 minutes.
  2. Set aside in a bowl and wipe the pan.
  3. In the same saucepan over medium-low heat, mix together the tamarind sauce and 1/4 cup water.
  4. Stir in the fig jam.
  5. When the sauce starts to bubble, stir in the red chile powder and toasted cumin and remove from the heat.
  6. Let cool for 15 to 20 minutes.