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
- Roughly chop the dates and combine them with 1½ cups (360 ml) of water in a medium saucepan.
- Bring to a simmer and simmer until the dates are soft and beginning to break apart, about 15 to 20 minutes.
- 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.
- Add the salt and stir well.
- Pour mixture into a blender or food processor and puree to a smooth paste.
- Pour purée through a fine mesh sieve to remove any pieces of date skins and then add the purée back into the same saucepan.
- Simmer for 5 minutes more, cool completely before serving with samosas, chicken wings or other fried snacks.
