Sweet Chutney

Ingredients

• 2 cups Leftover tamarind sauce (tapp sauce) (The base of the chutney; use leftover tamarind-based sauce)
• 0.5 cup Thick syrup (sugar syrup or molasses) (Can use golden syrup, molasses, or make a thick simple syrup)
• 0.25 cup Dried dates, chopped (Pitted and roughly chopped)
• 0.25 cup Whole raisins (Golden or dark raisins)
• 0.5 teaspoon Ground cinnamon (Hot spice for warmth)
• 0.25 teaspoon Ground cloves (Hot spice for depth)
• 0.5 teaspoon Ground ginger (Hot spice for heat)
• 0.25 teaspoon Cayenne pepper (Optional, for additional heat)

Instructions

1. 1Chop the dried dates into small pieces. Measure out the tamarind sauce, thick syrup, raisins, and all spices.
2. 2Place the tamarind sauce in a medium saucepan. Add the thick syrup, chopped dates, raisins, ground cinnamon, ground cloves, ground ginger, and cayenne pepper. Stir well to combine all ingredients.
3. 3Place the saucepan over medium heat and bring to a gentle simmer. Reduce heat to low and let simmer, stirring occasionally, for 15 minutes or until the syrup is absorbed and the chutney has reduced to a thick, jam-like consistency.
4. 4Remove the saucepan from heat and allow the chutney to cool completely to room temperature. This will take about 30 minutes.
5. 5Transfer the cooled chutney into clean, sterilized glass jars or bottles. Cork or seal tightly. Store in the refrigerator for up to 2 months.