Abj, sorry did not know you also wanted the date sauce recipe. Anyway I reread your post and here you go. My secret is applesauce and not dates to make my version and you would never know the difference.
Also a note on the recipe that marmalady found - Vinegar is never used in Indian chutneys that are made with mint and corriander, nor is curry powder or dried chilli flakes. Peanuts are used to give a smooth consistency to the sauce because we also use this sauce as a sandwich spread.
Recipe for Tamarind Chutney:
1.5 cups of applesauce - Any kind
3 tbsps of tamarind pulp - I buy pulped tamarind in plastic containers (you can find them in Indian or Asian markets)
1 cup of brown sugar if not more (I like my chutney sweet but you can taste as you go)
1 tsp of red chilli powder
1 tsp of cumin powder
salt a pinch
1/4 cup of water
In a saucepan, add the applesauce and water and bring it to a boil. Add the tamarind and remaining ingredients and cook this mixture until it's nice thick and bubbly.
Let it cool completely. Store in an airtight container in your refrigerator and serve with any Indian snacks - we use this with samosas, pakoras, pappadums, tikkas, you name it.
Another suggestion. If you really want something a bit different mix one tbsp of the green corrainder chutney with 2 tbsp of the sweet chutney. It has a balance of sweet and spicy that goes very well with tikkas, kababs etc.
