This chutney is pretty sweet but is used as a dip with Savory dishes in India like samosa, pakora and vada. It is a simple minimalist recipe but sometimes less is more.
2 Cups Dried Tamarind
Agave Syrup to taste
Cayenne pepper to taste
1 pinch Celtic Salt
Soak the tamarind for several hours and then push the pulp through a strainer. (They make a liquid concentrate that is easier to use, but it is probably cooked)
Add the sweetener and cayenne until is is nice and sweet.Use as a dip or sushi topping.