• 125g tamarind paste
• 125g dates, finely chopped
• 5g cumin seeds
• Water, as needed
• Lemon juice, to taste
• Chilli powder, to taste

1. Toast cumin seeds until fragrant; grind into powder.
2. Simmer tamarind paste, dates, cumin and chilli power with enough water to prevent scorching. Reduce to desired consistency. Pulse with a stick blender.
3. Pass through sieve.
4. Season with lemon juice and salt.
5. Chill down in fridge to develop flavour.

Notes:

• Best when left to mature in the fridge for a couple of days minimum.
• Remember to adjust seasoning after chilling/maturation.
• Best served fridge cold or room temperature.