Baked Apples with Tamarind Chutney

6 small apples, cored
1/4 cup dates, chopped
1/2 cup apple juice

4 ounces tamarind
3/4 cup boiling water
1/4 cup brown sugar
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seeds
1/2 teaspoon hot chili powder
1/2 teaspoon salt

1. Prepare chutney by mashing tamarind with water in a small bowl until pulp is softened.
2. Force the pulp through a sieve into a small saucepan. Discard the seeds and thick fibers.
3. Add sugar to the tamarind liquid and cook over low heat, stirring just until sugar is dissolved. Remove from heat.
4. Toast the seeds in a small skillet over medium heat until fragrant and browned.
5. Cool the seeds, grind them and stir into the tamarind mixture with the remaining ingredients.
6. Preheat oven to 350 degrees.
7. Combine tamarind chutney and dates in a bowl.
8. Place the apples in a square baking dish and fill their centers with the chutney and dates.
9. Add apple juice to the dish and bake, basting every 15 minutes, until tender, about 45 minutes.

Makes 6 servings