Tomato Tamarind Chutney

In a blender combine the first six ingredients (through garlic). Cover and blend until smooth. 2. Transfer mixture to a large skillet; add ½ cup water. Cover and cook over medium-low about 10 minutes or until sauce thickens and turns red. 3. Meanwhile, in a small skillet toast mustard seeds over medium 3 to 4 minutes or until seeds start to pop. Add cumin seeds and toast 1 minute more or until cumin seeds turn brown. 4. Add toasted seeds to tomato sauce. Stir in lime juice and, if desired, cayenne pepper. Season with salt. Simmer, covered, 10 minutes. Remove from heat; cool. Serve room temperature or chilled. To store, transfer chutney to an airtight container and keep in the refrigerator up to 1 week.