Date Tamarind Chutney (Imli Chutney Recipe)

Place the pitted medjool dates in a medium bowl. Pour the boiling water over the dates and let them soak and cool for 15 minutes until they are very soft.
While the dates are soaking, toast the cumin and fennel seeds for 2-3 minutes in a dry skillet over medium heat. Shake the pan occasionally and toast the seeds until they are fragrant and begin to pop. Remove from heat and set aside to cool.
Once the dates have softened, transfer them along with the soaking water to a blender pitcher, the toasted seeds and all remaining ingredients.
Blend on high for 90 seconds, or until the mixture is completely smooth. If you use the chutney as a sauce and it is too thick for your preference, add a little more water to achieve a pourable consistency. If you want to make it thicker, simply reduce it in a saucepan over low heat for 20-30 minutes until it reaches your desired consistency.
Transfer the tamarind-date chutney to a serving bowl or jar for storage. This chutney can be refrigerated and stays fresh for up to two weeks when stored in a clean airtight container under refrigeration.