In a small saucepan, whisk together tamarind concentrate and water until well blended. Ensure there are no lumps and the mixture is smooth.

Place the saucepan over medium heat and bring the mixture to a boil. Stir occasionally to prevent the bottom from burning.

Once boiling, add the packed brown sugar, salt, and cayenne pepper. Stir well to dissolve the sugar completely.

Reduce the heat to low and simmer (low boil) for 8-10 minutes. Stir occasionally to ensure even cooking and to prevent burning. The chutney will start to thicken and become glossy.

Remove from heat and let cool completely. The chutney will thicken more as it cools down.

Transfer the cooled chutney to an airtight container. Store it in the refrigerator.

Serve at room temperature. You can refrigerate it for up to 4 months. Reheat gently if needed, though it's typically served cold or at room temperature.