Fig Appetizers

1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes. Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive saucepan over medium-low heat. Cook the onion till translucent, about 5 minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the chile powder, ginger & cumin, then cover & simmer over low heat, stirring occasionally, until the figs are soft, about 15 minutes. Uncover & simmer until the chutney thickens, about 5 minutes. Season with salt to taste & add a little sugar, if a sweeter chutney is desired. Stir in the mint right before serving. Serve warm.