8 rip figs
3/4 tsp grated ginger
1 tsp tamarind concentrate
1 tart apple peeled and grated
pinch salt
pinch of chilli powder to taste
100-200ml water
juice of 1 lemon
1/2 tsp cumin seeds, roasted then ground
3 tbsp Chelsea White Sugar

Wash and roughly chop the figs, put into a pan with all the other ingredients and gently simmer until you have a soft jam like consistency. Add more water if it is too thick and check the taste add more chilli to taste and adjust salt level if necessary. Using an electric liquidiser, whizz until smooth or use a fork or something to hand and beat it to a smoothish paste. Use immediately or bottle into sterilised jars.