Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spices in the oil for long enough to really smell all of those spices. If you add the water too soon, you'll lose some of the flavor. I used onion powder in place of the asofe...(spice I can't even spell). Like some of the other reviews mentioned, I couldn't get the sauce thick enough without a little cornstarch. I actually simmered it for about an hour to reduce it, but still ended up adding a little cornstarch (teaspoon dissolved in hot water?), which made it a perfect consistency. Seriously, you can't buy stuff this good.
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