1.In a large heatproof bowl, combine tamarind and the boiling water; stand 15 minutes. Push tamarind mixture through fine sieve into large saucepan; discard solids.
2.Add sugar, turmeric and salt to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 1 hour or until mixture is thick. Cool 15 minutes.
3.Meanwhile, blend or process chillies, seeds and peppercorns until a fine powder. In a large frying pan, heat oil; cook spice mixture, stirring, about 2 minutes or until fragrant.
4.Blend or process spice mixture with tamarind mixture until smooth. Spoon chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
This chutney is very intense, so use sparingly.Note