Tamarind Sauce

  • 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.

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