1. Place the dates, tamarind paste, tomato puree, sugar, ginger, ground coriander, chilli powder, salt, vinegar and water in a saucepan and bring to the boil over a medium high heat. Reduce the heat to low and cook for 7-10 minutes. Remove from the heat and set aside to cool.
2. Place all the mixture in a food processor and grind for about 1 minute or until the sauce looks very smooth. Transfer to a clean dry jar, cover and refrigerate. This chutney will keep for about 2 weeks.