Rinse the sultanas and dates, drain and place in a saucepan with the hot water.
Bring to the boil.
Remove the pan from the heat and add the tamarind, brown sugar, chilli powder, ground coriander, ground cumin, salt, ginger powder and malt vinegar.
Return to the heat and cook for about 1-2 minutes.
Remove from the heat and leave to cool for about 10 minutes.
Place in a food processor and grind for about 30 seconds.
Transfer the chutney to a serving dish or jars.
The chutney will keep in jars for about a week.