Lovers of Indian food will recognize this tamarind and date sauce as a popular condiment for fried snacks such as samosas—the vegetable-or meat-stuffed triangular turnover. However, this sauce is also excellent as
a dip for fried chicken wings or shrimp kebabs. It can also be spooned over seared chicken breast or filet mignon. Dates provide a sweet counterpoint to extremely sour tamarind paste, but you’ll still need a little tempering in the form of brown sugar. As always, feel free to add more cayenne pepper than is called for in the recipe, if you choose.

1 cup (240 ml)

PREP TIME: 10 minutes                 COOK TIME: 30 to 35 minutes

INGREDIENTS

• 12 pitted dates, preferably medjool
• 1½ cups (360 ml) water
• ½ cup (120 ml) tamarind paste
• 3 tbsp (41 g) dark brown sugar
• 1 tsp (3 g) cayenne powder
• 1 tsp (3 g) ginger powder
• 1 tsp (3 g) ground cumin
• ½ tsp salt or more to taste

PREPARATION

1. Roughly chop the dates and combine them with 1½ cups (360 ml) of water in a medium saucepan.
2. Bring to a simmer and simmer until the dates are soft and beginning to break apart, about 15 to 20 minutes.
3. Stir in the tamarind paste, dark brown sugar, cayenne, ginger and cumin and simmer for 7 to 10 minutes or until the mixture is reduced by one quarter.
4. Add the salt and stir well.
5. Pour mixture into a blender or food processor and puree to a smooth paste.
6. Pour purée through a fine mesh sieve to remove any pieces of date skins and then add the purée back into the same saucepan.
7. Simmer for 5 minutes more, cool completely before serving with samosas, chicken wings or other fried snacks.