Instructions: 1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.

Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive saucepan over medium-low heat. Cook the onion till translucent, about 5 minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the chile powder, ginger & cumin, then cover & simmer over low heat, stirring occasionally, until the figs are soft, about 15 minutes. Uncover & simmer until the chutney thickens, about 5 minutes. Season with salt to taste & add a little sugar, if a sweeter chutney is desired. Stir in the mint right before serving. Serve warm.

Serving Ideas : Good with grilled or broiled lamb chops.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.