This Indian sweet-sour-spicy chutney has the consistency of a thin dipping sauce and is traditionally served with kebabs and fried foods. Find tamarind in Asian or Hispanic markets or specialty food stores.
Combine in a small saucepan and let stand for 30 minutes:
      4 ounces tamarind pulp
      1 tablespoon finely chopped peeled fresh ginger
      2 1/2 cups hot water
While the tamarind is soaking, spread in a small dry skillet over medium-high heat and toast, shaking the pan often to prevent burning, until very aromatic, about 2 minutes:
      1 tablespoon cumin seeds
Remove the cumin to a small bowl and let cool completely. Grind to a fine powder in a spice grinder, coffee grinder, or blender, or with a mortar and pestle. Remove the tamarind from the water and place it in a strainer over a saucepan. Mash it thoroughly with a fork to separate the seeds and fibers from the peel. Strain the pulp, pressing down on it to squeeze out all the juice. Add the soaking liquid and stir in:
      6 tablespoons packed light brown sugar
      1 to 2 fresh jalapeño peppers or other chili peppers, seeded and finely chopped
Bring the mixture to a boil, reduce the heat, and cook, stirring, at a bare simmer for 15 minutes. Remove to a food processor or blender and puree until smooth, adding just a bit of water if necessary to create a thin-sauce consistency. Return the tamarind mixture to the saucepan and stir in the ground cumin along with:
      1 teaspoon curry powder
      Salt and ground red pepper to taste (optional)
Cook, stirring, over the lowest possible heat for 5 minutes. Strain the mixture through a coarse-mesh sieve, pressing hard on the solids with a rubber spatula. Thin the sauce to the desired consistency with:
      Up to 1/2 cup water
Cover and refrigerate for up to 3 weeks.