Chop the dates into smaller chunks and together with all the ingredients pop into a food processor and blitz. The mix should become syrupy and the colour of toffee, it should have the same consistency of ketchup. If it’s too gloopy and sticky, add a little water, if it’s too watery, drop in a few more dates and a touch of tamarind paste. If possible refrigerate overnight. The result is a sharp, tangy chutney that your taste buds alter ego will thank you for.