This recipe calls for seedless tamarind pulp, but if using fresh tamarind, peel off the outer shell, remove woody string and rinse under cold water.
In a medium saucepan, bring 3 cups water to a boil. Turn off heat. Add tamarind pulp and sugar and allow it to soak for an hour, min 30 mins. Alternatively, you can boil for 10 mins to hasten the process.
When the water is cool enough to handle, mash or swizzle tamarind, using your fingers, masher, swizzle stick or immersion blender to break up pulp. If using the pulp with the seeds and wish to remove the seeds and pulp, strain.
Mix in remaining ingredients. Pour chutney into a sterilized glass mason jar. Because of the sugar it can stay on the counter for a few weeks or in the refrigerator for a much longer time.